Sunday, November 15, 2009

Fusilli with Shrimp and Spinach

pasta w shrimp, originally uploaded by Kim De.

I just love how sometimes the simplest recipes make the best meals. Three basic ingredients, with a few add-ins and yet another variation of our favorite foods comes to life. Anytime I find a way to pair pasta, shrimp and spinach I know it will be something we love.

Fusilli with Shrimp and Spinach is no exception. The new dimension this time came from white wine and shallots. The wine kept the shrimp from drying out while adding a rich flavor and the shallots lent a hint of sweet to counteract the strength of the spinach. It was perfection. I think next time maybe the addition of some wild mushrooms?

Fusilli with Shrimp and Arugula (Adapted from Giada de Laurentiis)

1 T olive oil
1/4 cup finely chopped shallots
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
1 cup dry white wine
1 pound large shrimp, peeled and de-veined
12 ounces fusilli pasta
3 cups (packed) fresh spinach, torn in 1/2
fresh grated parmesan cheese

Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.

Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

Drain the fusilli. Add the fusilli and spinach to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and sprinkle with fresh parmesan cheese.

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