Mr. Me requested shrimp pasta for dinner… so I went out to the garden to pick some tomatoes and basil. I had found a recipe for Penne with Shrimp, Tomatoes and Basil on epicurious.com that I modified a bit based on our tastes (read as: more garlic and red pepper).
Ziti with Spinach, Shrimp, Tomatoes and Basil
(modified from Bon Appetit Recipe)
12 oz. ziti
3 T Olive Oil
1 pound uncooked medium shrimp, peeled & deveined
5 garlic cloves, thinly sliced
1 1/2 teaspoons red pepper flakes
3-4 cups of cherry tomatoes, cut in half depending on size
6 tablespoons chopped fresh basil
3 T fresh lemon juice
3/4 c white cooking wine
2 teaspoons grated lemon peel
1/2 cup grated parmesan cheese
6 cups (packed) baby spinach leaves (about 6 ounces)
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot and toss with 1 T olive oil; cover to keep hot.
Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp, garlic, and red pepper flakes to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice, white wine and lemon peel and sauté until shrimp are cooked through, about 2 minutes. Add parmesan cheese and spinach and cook one minute more.
Add shrimp mixture to pasta and toss to blend. Add enough of reserved pasta cooking liquid to moisten as needed. Season to taste with salt and pepper. Transfer pasta to bowl.
Sprinkle with remaining 2 tablespoons basil and serve.
I served the pasta with a spring green, pear, and panko-crusted goat cheese salad.
My husband raved about the pasta and even requested that I make it again tonight. I’m not going to…we need a little more variety than THAT in our lives. 😉