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Martini Italian Bistro's shrimp garganel




Source of Recipe


Martini Italian Bistro


Recipe Introduction


Garganelli is a tubular pasta, similar to penne but with horizontal rather than vertical ridges. This feature put some metaphorically minded Italian in mind of the trachea, or windpipe, and so reached back to the Latin gargala, meaning trachea. The dough for garganelli is made from flour, grated Parmigiano, eggs and nutmeg; the shape seems to allow sauces an especially good grip. It may be hard to find; penne is a fine substitute.

Cook the pasta (start with 8 ounces) before getting started with the sauce.


List of Ingredients




1 tablespoon olive oil
12 shrimp, peeled and deveined
½ cup roasted tomatoes, diced (fresh tomatoes can be used)
1½ teaspoons minced garlic
¾ cup white wine
2 to 4 tablespoons butter
Pinch of crushed red pepper flakes
Salt and pepper to taste
16 ounces cooked garganelli pasta (substitute penne)
2 ounces fresh spinach, cleaned and dried
2 ounces goat cheese
Minced parsley, for garnish

Recipe



Fill a large saucepan or kettle with water, add a tablespoon of salt, and heat to boiling. Add the garganelli pasta and cook until pasta is just al dente, 8 to 10 minutes. Drain pasta and reserve.

In a large saute pan, heat the oil until shimmering, and add shrimp and tomatoes, stirring and tossing until the shrimp are about ¾ cooked through. Add the minced garlic, and saute for a minute or so. Then add the white wine, and reduce by half. Add 2 tablespoons butter, and stir, adding more butter gradually until sauce thickens to desired consistency. Add pinch of hot pepper flakes and salt and pepper to taste. Add cooked pasta and spinach to saute pan, and toss to combine, heating the pasta and wilting the spinach. Place in bowl, garnish with crumbled goat cheese and minced parsley.

Serves 2.