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1 1/2 oz. parmesan cheese, grated 2 cloves garlic 5 oz. penne pasta 1 roma tomato 2 oz. baby spinach 1/2 oz. seasoned croutons 8 oz. shrimp 3 oz. white cooking wine 4 oz. light cream 3 Tbsp. corn starch Olive oil Salt Pepper Bring medium pot of water to a boil. Once water is boiling, add pasta and cook until al dente, about 10 to 12 minutes. Reserve 1/2 cup of pasta water. Drain pasta in a colander and set aside. Wipe pot clean and reserve. While pasta cooks, prepare ingredients: core tomato and cut into 1/4 inch dice; mince garlic; coarsely chop spinach; put croutons into a zip lock bag and coarsely crush; rinse and pat shrimp dry; in a mixing bowl, combine 1 Tbsp. Parmesan and half the garlic; line plate with a paper towel. Return pot used to cook pasta to medium heat and add 2 tsp. olive oil. Add spinach, tomato, remaining garlic and 1/4 tsp. salt to hot pan. Stir occasionally until spinach is wilted and garlic is aromatic, about 1 to 2 minutes. Transfer to towel lined plate. Reserve pot, no need to wipe clean. Sauce: Return pot used to cook spinach to medium high heat. Add white wine and stir occasionally until mostly evaporated, about 1 to 2 minutes. Add cream and reserved pasta water. Stir occasionally until thick enough to coat back of a spoon, about 4 to 6 minutes. Stir in remaining parmesan cheese and 1/4 tsp. salt. Remove from heat and toss pasta and spinach tomato mixture in sauce to coat. If sauce is thick, add warm water 1 Tbsp. at a time until desired consistency is reached. Cook Shrimp: In another mixing bowl, toss shrimp and cornstarch to combine. Place a medium non-stick pan over medium high heat and add 2 tsp. olive oil. Add shrimp to hot pot and flip occasionally until golden brown, about 2 to 3 minutes. Add parmesan and garlic mixture and toss to coat thoroughly. Stir until cheese is golden, 1 minute. Remove from heat. Place pasta mixture on plates and top with shrimp. Garnish with crushed croutons. Serves 2. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |