This dish is rich and delicious. You can substitute the shrimp for chicken if you prefer, or even just leave it out all together. It contains a cream base, spinach, sun dried tomatoes, white wine and shrimp sauteed in garlic.
This is an easy weeknight dinner which I make in a my ceramic wok. While I'm preparing the sauce I boil the water and cook the pasta. Then I simply transfer the pasta into the wok filled with sauce, toss and serve. Your family will love it.
Ingredients (serves 4 adults)
2 tablespoons salted butter
4 tablespoons olive oil
8 cloves garlic, finely minced
1 pound shrimp peeled and cleaned shrimp
tails on or off, our choice
1 small yellow onion, diced
5 ounces jarred sun dried tomatoes,
removed from oil and cut into strips
1/2 cup mushrooms stems and pieces, optional
2 teaspoons dried chopped parsley
2 teaspoons dried chopped oregano
2 teaspoons dried chopped basil
1 cup white wine
1 1/2 cups heavy cream
Salt and freshly cracked black pepper, to taste
2/3 cup fresh grated Parmesan cheese
3 fist-fulls baby spinach leaves
1 pound penne pasta or similar noodle
Instructions
Heat a large pot of water to boiling, adding 2 tablespoons of salt and 2 tablespoons olive oil. While the water heats continue with below steps. When water reaches a boil, ad the pasta and cook per package directions until just al-dente.
Heat a large skillet or wok over medium-high heat. Melt the butter and add 2 tablespoons of the garlic, reserving the remainder. Stir for about bout one minute until fragrant and add the shrimp. Saute on both sides until pink and cooked through, about 2-3 minutes. During the last minute, sprinkle with a little of the dried herbs (parsley, oregano and basil). Transfer to a bowl; set aside.
Add the remaining 2 tablespoons of olive oil to the skillet/work and add the onion. Cook stirring regularly until the onion is tender, about 3-4 minutes. During the last minute, add the remaining garlic. Cook one minute more until garlic is fragrant. Add the sun dried tomatoes and optional mushrooms, and cook for 1-2 minutes to release their flavors. Add the herbs and then add the white wine. Cook stirring regularly until wine is reduced by about one-half.
Reduce heat to medium-low, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. When hot, add the cheese and stir in. Add in the spinach leaves and stir into the sauce until wilted and combined
Add the shrimp back into the pan and stir in. Add the cooked pasta to the sauce and stir to combine. Plate and sprinkle with extra shredded cheese.
This is an easy weeknight dinner which I make in a my ceramic wok. While I'm preparing the sauce I boil the water and cook the pasta. Then I simply transfer the pasta into the wok filled with sauce, toss and serve. Your family will love it.
Ingredients (serves 4 adults)
2 tablespoons salted butter
4 tablespoons olive oil
8 cloves garlic, finely minced
1 pound shrimp peeled and cleaned shrimp
tails on or off, our choice
1 small yellow onion, diced
5 ounces jarred sun dried tomatoes,
removed from oil and cut into strips
1/2 cup mushrooms stems and pieces, optional
2 teaspoons dried chopped parsley
2 teaspoons dried chopped oregano
2 teaspoons dried chopped basil
1 cup white wine
1 1/2 cups heavy cream
Salt and freshly cracked black pepper, to taste
2/3 cup fresh grated Parmesan cheese
3 fist-fulls baby spinach leaves
1 pound penne pasta or similar noodle
Instructions
Heat a large pot of water to boiling, adding 2 tablespoons of salt and 2 tablespoons olive oil. While the water heats continue with below steps. When water reaches a boil, ad the pasta and cook per package directions until just al-dente.
Heat a large skillet or wok over medium-high heat. Melt the butter and add 2 tablespoons of the garlic, reserving the remainder. Stir for about bout one minute until fragrant and add the shrimp. Saute on both sides until pink and cooked through, about 2-3 minutes. During the last minute, sprinkle with a little of the dried herbs (parsley, oregano and basil). Transfer to a bowl; set aside.
Add the remaining 2 tablespoons of olive oil to the skillet/work and add the onion. Cook stirring regularly until the onion is tender, about 3-4 minutes. During the last minute, add the remaining garlic. Cook one minute more until garlic is fragrant. Add the sun dried tomatoes and optional mushrooms, and cook for 1-2 minutes to release their flavors. Add the herbs and then add the white wine. Cook stirring regularly until wine is reduced by about one-half.
Reduce heat to medium-low, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste. When hot, add the cheese and stir in. Add in the spinach leaves and stir into the sauce until wilted and combined
Add the shrimp back into the pan and stir in. Add the cooked pasta to the sauce and stir to combine. Plate and sprinkle with extra shredded cheese.
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