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).
Farfalle With Shrimp & Peas
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- #19609
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons olive oil
2 tablespoons butter
2 scallion, chopped
3 cups fresh or frozen shelled shrimp
1 cup frozen petit pois or peas, thawed
14 ounces farfalle pasta
1 cup dry white wine
1 pinch powdered saffron
salt and ground black pepper
2 tablespoons chopped fresh fennel or dill, to garnish
directions
Heat the oil and butter in a frying pan and saute the scallions lightly. Add the shrimp and peas; cook for 2-3 minutes.
Cook the pasta in plenty of boiling salted water until just al dente. Stir the wine and saffron into the shrimp mixture.
Increase the heat and cook until the wine is reduced by about half. Add salt and pepper to taste. Cover and reduce the heat to low.
Drain the pasta and add it to the pan with the sauce. Stir over high heat for 2-3 minutes, coating the pasta with the sauce. Sprinkle with the fresh herbs, and serve immediately.
added by
LRS979
nutrition data
695 calories, 19 grams fat, 81 grams carbohydrates, 37 grams protein per serving.
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