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).
Greek Shrimp Pasta
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- #64053
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 pound linguine or favorite string pasta
1/4 cup butter
2 cloves garlic, peeled, minced or to taste
2 tablespoons dry white wine or dry sherry
20 medium shrimp, peeled and deveined
1 can (15.5 ounce size) diced tomatoes
1 teaspoon minced fresh cilantro or more to taste
2 ounces feta cheese, crumbled coarsely
fresh Parmesan-Reggiano cheese, shredded (optional)
directions
Cook the pasta according to the package directions and drain.
Meanwhile, in a large skillet, heat the butter, garlic and wine over medium heat until the butter is melted. Add the shrimp, diced tomato and cilantro and saute the mixture over moderately high heat for 3 minutes, or until the shrimp are just firm to the touch but cooked through.
Remove the skillet from the heat and stir in the feta cheese. Pour over the linguine and sprinkle with the Parmesan-Reggiano cheese, if desired. Serve with a crusty bread.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 4, 2008
I'm constantly looking for new shrimp and pasta recipes and was delighted by this one. It's easy to prepare and contains ingredients I keep on hand. Fabulous!