It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fresh Tomato Shrimp Pasta
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- #48382
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
8 ounces dry fettuccine pasta
3 cloves garlic
1/2 sweet onion, cut into wedges
3 tablespoons fresh oregano leaves
4 tablespoons olive oil
4 medium tomatoes, chopped
3 tablespoons chopped fresh basil
salt and pepper, to taste
1 cup spinach leaves
1 pound cooked shrimp, peeled and deveined
8 ounces fresh mozzarella cheese, diced
directions
Bring a large pot of lightly salted water to a boil.
Add the pasta, and cook for 8 minutes, or until tender. Drain.
In a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden.
Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
added by
kateheeringa
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 15, 2013
This was very good. I really liked the texture from processing the onion, garlic, and oregano in the food processor instead of just chopping the onion. Very fresh flavors.
January 18, 2009
Good recipe, but I think the better choice for the cheese would be Feta, and the herbs should be left a bit more whole and not cooked as much.