Monday, March 3, 2008
Major confession: this is one of my "toss stuff in a pan" dinners where I don't measure anything. So if you're okay with figuring out what works for you, then read on. If not, then read on anyway!
Garlicky Shrimp and Spinach with Pasta
shrimp (I used frozen, uncooked, peeled shrimp -- fresh would be better)
spinach (I used frozen chopped spinach - fresh baby spinach would be nice here)
salt & pepper
crushed red pepper
parsley flakes (yes I know fresh is better, but this is what I had)
"light" butter spread (you can use real butter if you want) (or use fake butter spray if you're being REALLY good)
pasta (I used Ronzoni Smart Taste rotini)
Start boiling water in a saucepan for the pasta. Make the pasta according to directions on package. While cooking pasta, start shrimp and spinach.
Heat a large frying pan over medium high heat. Add shrimp and spinach -- all the water will come out so you're kinda steaming it all. Cook off the water, then add the olive oil and minced garlic, salt & pepper, and crushed red pepper. Cook for a few minutes, the shrimp should be nearly cooked at this point. Now add a small spoonful of the light butter spread, the lemon juice, and the parsley flakes. It should smell very yummy at this point.
Once the pasta is done, drain it. By this point the shrimp and spinach should be done, so dump the pasta into the frying pan and mix it all up. Try to coat the pasta with the garlic and spinach. Taste for seasoning and add whatever you think is lacking. Does it taste right?
Eat up! I sprinkled a little parmesan cheese on mine and we served with garlic bread. If you're piggies like us you'll eat the whole pan and won't have yummy leftovers for the next day.