Here’s a great light summer pasta dish to try with the tomatoes in your garden. It is very filling and delicious! You can always substitute the shrimp for chicken or add other garden veggies like squash or zucchini. The recipe is from http://juliasalbum.com/with minor adaptations.
- 1 pound fresh shrimp, uncooked, shelled and deveined
- 5 medium tomatoes, fresh, chopped into large cubes (or cherry tomatoes)
- 1 cup fresh spinach
- Sprig of fresh Basil
- 5 garlic cloves, minced
- 3 or 4 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup of vegetable broth, seafood broth, or dry white wine
- 1/2 teaspoon crushed red pepper (or more)
- 10 oz fettuccine pasta
- 1/2 cup Parmesan cheese, grated, for serving
- Heat a large skillet on medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil until melted. Add fresh shrimp and half the minced garlic. Make sure shrimp is not crowded. Cook for 1 minute on one side until pink on that side. While it’s cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
- To the skillet with shrimp, add chopped fresh tomatoes, fresh spinach, basil, and remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
- In the mean time cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
- Add pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. Season with salt and more crushed red pepper. Warm it up on medium heat until shrimp is cooked through, and all ingredients are heated through.
- To serve, top with grated Parmesan cheese.