This wonderful Tuscan Pasta dish combines the flavors of shrimp with spinach. A great combination and another great dish for Springtime. Off course I use shrimp for this recipe because I love shrimp, but you can use scallops, chicken or sausage if you prefer.
I also use farfalle pasta for this recipe because I like the texture combined with the shrimp. Of course you can use whatever you prefer. A linguine will also work well with this dish.
Pine nuts are used in a lot of Italian dishes. Toasting the nuts always bring out more flavor. You can also us slivered almond instead. Either one will give the dish a rustic finish and enhance the flavor of the shrimp and pasta.
1/2 cup of pine nuts
2 cloves of garlic, minced
1 yellow onion, sliced
3 Tbls of butter
1 tsp of extra virgin olive oil
1/2 cup of white wine
1 8 oz package of baby spinach, washed, dried and chopped
1/4 cup of lemon juice
1 lb of medium size shrimp, peeled and deviened
1/2 tsp of salt
1/2 tsp of fresh ground black pepper
1 lb of bow tie pasta
1/2 cup of fresh grated Romano cheese
In a large skillet, sauté the pine nuts, garlic and onions in the butter and
Deglaze the pan with the wine.
Add the spinach cover and cook until wilted.
Add the Shrimp and lemon juice and cook for around 5 minutes until the
shrimp in pink.
Season with salt and pepper.
In 6 quarts of boiling salted water, cook the pasta until al dente
Drain the pasta and toss into shrimp and spinach.
Serve with the Romano cheese
Serves 4 to 6 people
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