PASTA
If you don’t like shrimp, I’ve thought of using scallops, or even mushrooms, instead. I use more garlic than the recipe calls for and also a little more baby spinach leaves.
Garlic Shrimp Pasta (Read MY Shorts!)
Ingedients
8 oz uncooked mulitgrain angel hair pasta
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb. medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine (or chicken broth)
1/4 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons choppped fresh parsley
2 tablespoons butter
Instructions
1. In 5 quart saucepan cook pasta as directed on package. Drain, return to saucepan. Stir in spinach, tomatoes and 2 tablespoons of the oil. Cover to keep warm.
2. While pasta is cooking, in 12 inch non-stick skillet, heat remaining 1 teaspoon of olive oil over medium high heat. Add onion, cook and stir 1 minute. Add shrimp, garlic and red pepper flakes, cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper, cook 2 minutes or until shrimp are pink and firm. Remove from heat, stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan, toss to mix.
Enjoy!
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Astoria Crab Pasta
Ingredients:
1/3 cup butter
¼ cup Champagne or other sparkling wine
1 clove garlic, minced
1/8 teaspoon paprika
1/8 dried sage
1 pinch ground ginger
8 ounces cooked crabmeat
1 (8 ounce) package uncooked angel hair pasta
1 tablespoon extra-virgin olive oil – or more, if you’re like me
Salt and pepper to taste
1 tablespoon chopped Italian flat leaf parsley
Directions:
Melt the butter in a heavy skillet over medium-low heat, turn the heat to low, and cook for about 5 minutes, straining off any milk solids, until the butter is caramel brown in color. Pour in the wine, garlic, paprika, sage, and ground ginger, and cook and stir about 5 minutes, until the sauce has reduced and the garlic is barely golden
Bring a pan of lightly salted water to a boil over medium heat, and drop in the pasta. Cook until just tender, about 4 minutes, and drain.
Place the pasta on serving plates, and drizzle each serving with olive oil. Spoon the butter-crab sauce over each plate, sprinkle with salt and pepper to taste, garnish with parsley, and serve immediately.
*Note – I always have wine in my house, but rarely do I have Champagne or sparkling wine, so I used sprite instead. Also, I like to put baby spinach in just about everything, so I stirred a big handful of baby spinach in with the pasta before placing it on the plates. Of course I also had to put shaved parmesan cheese over the top.
YUM!!
