Here’s a simple, delicious, and healthy pasta recipe for you. I like to add fresh spinach to a lot of my pasta sauces, because who couldn’t use some extra greens in their world? This is adapted from the wonderful School of Fish cookbook by Ben Pollinger, Executive Chef of Oceana.
- 1 lb. whole-wheat bow-tie pasta (or other short pasta - original recipe called for orecchiette but I couldn't find any)
- Sea salt
- 1 lb. medium shrimp, peeled and deveined
- 2 T. neutral oil (such as canola or grapeseed)
- 4 T. extra-virgin olive oil, divided (1 T. + 3 T.)
- 2 cloves garlic, pressed
- ¼ tsp. to 1 tsp. dried red pepper flakes (to taste)
- 2 tsp. finely chopped fresh rosemary (divided, 1 tsp. + 1 tsp.)
- 6 oz. pitted green olives, quartered (about ½ cup quartered)
- ¼ c. dry white wine
- 1½ c. vegetable stock
- 5 oz. baby spinach
- Freshly grated Parmesan cheese, for serving
- To prep for your pasta: Bring a large pot of salted water to boil for the pasta. Place a colander in the sink for draining it later.
- To prep your shrimp: On a baking sheet or cutting board, season both sides of the shrimp with salt, and let sit for a few minutes. Blot with a paper towel to ensure they are as dry as possible before sauteeing (to prevent splattering).
- To saute the shrimp: Place your large skillet over high heat, and heat 2 T. of olive oil. Saute the shrimp in a single layer (do two batches if your skillet isn't large enough to hold them all), until just pink through. Remove from the pan, onto a plate.
- To cook your pasta: After you've sauteed the shrimp, now is the perfect time to start cooking your pasta, since the sauce will take about the same time to finish (10-11 minutes for whole wheat bow tie pasta, but check your package for cooking time). Add your pasta to the boiling water and stir, then cook for the allotted time for your pasta type.
- To make the sauce: Heat 1 T. olive oil in the same saute pan. Add the shrimp back to the pan, along with the pressed garlic, red pepper flakes, 1 tsp. of the rosemary, and the olives, and stir to coat. Immediately add the white wine and chicken stock and bring to a simmer.
- To assemble the dish: When pasta is done cooking, the sauce is done too. Drain the pasta, and add it back to its pot. Pour the sauce from the saute pan into the pasta pot, and add the remaining 1 tsp. fresh rosemary, 3 T. olive oil, and the fresh spinach. Heat over high heat to blend the sauce and wilt the spinach. Serve with fresh grated Parmesan if desired. Enjoy!
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