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|28 Dec 2002|
From: Greg Reynolds Date: Mon, 09 Oct 2000 15:57:40 -0400 Capellini With Shrimp And Spinach 1/2 pound capellini 1/4 cup olive oil 12 shrimp, peeled and deveined (see Note) 1 tablespoon minced garlic 1 tablespoon pine nuts 1 tablespoon butter 1 medium tomato, peeled, seeded and diced 1/2 cup chicken stock 1/4 cup fresh basil leaves, loosely packed 3 cups coarsely chopped fresh spinach Salt and pepper, to taste. Cook pasta to al dente, according to package directions (for al dente pasta, cooking time may be shorter than package directions). Drain pasta. While pasta is cooking, heat oil in a saute pan over medium-high heat. Add shrimp and garlic, and saute about 2 minutes, until shrimp are pink and begin to curl. Add pine nuts, butter, tomato and chicken stock, and bring to a boil. Add basil and spinach, return to a simmer and season to taste with salt and pepper. As soon as spinach is wilted, serve over pasta. Note: When it comes to shrimp, the larger, the better for this recipe. Makes 2 servings.