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Shrimp and Spinach Aglio Olio




Source of Recipe


The Cheese Cellar Cafe


List of Ingredients




* 1 1/2 tablespoons olive oil
* 6 ounces cocktail shrimp (21 to 25 per pound)
* 1 teaspoon chopped garlic
* 2 1/2 cups (4 ounces) fresh spinach, cleaned; or 3 ounces frozen spinach, chopped, thawed and drained
* 3 tablespoons butter, softened
* 10 ounces penne pasta, cooked and drained
* 1/4 teaspoon herb salt
* 4 tablespoons ( 1/4 cup) feta cheese, crumbled
* 1 1/2 tablespoons diced tomatoes
* 2 tablespoons finely shredded Parmesan cheese
* 1 tablespoon roasted pine nuts

Recipe



Heat the olive oil over medium heat in a medium saute pan until the oil ripples. Add the shrimp and saute until pink (see Photo 1). Add the garlic and saute until it turns light brown.

Add the spinach and cook for 1 to 2 minutes, until hot and wilted. Add the butter (Photo 2); when it is just melted, remove the pan from heat. Toss with the heated pasta and herb salt (Photo 3).

Remove the shrimp and set aside. Place the pasta mixture into a hot pasta bowl and top with the shrimp, then the feta cheese and diced tomatoes. Garnish with Parmesan cheese and roasted pine nuts.

Makes 1 dinner serving.