13 March, 2019
Tipsy Shrimp with Angel Hair Pasta
1 can (14 ½ ounces) diced tomatoes, fire roasted style
2 teaspoons salt
2 Tablespoons butter
4 Tablespoons minced garlic
2 pounds shrimp, peeled and deveined
½ pound angel hair pasta
1 cup dry white wine (I used a nice Sauvignon Blanc)
1 ½ cups half and half
3-4 cups fresh spinach, washed and patted dry
¾ cup grated Parmesan cheese, with some extra for garnish
Drain the tomatoes in a colander and chop them into small pieces, about ¼ inches. Using the back of a large spoon, press the tomatoes to push out excess juices. Set aside.
Bring 3-4 quarts of water to a boil.
Meanwhile, in a large skillet, heat the butter over medium high heat. Add the garlic and cook for 1-2 minutes, stirring often to avoid scorching.
Add the shrimp, in batches if necessary, and cook for about 2 minutes, then flip each shrimp over and cook another 2 minutes or until pink and no longer translucent. Transfer to a large bowl and cover to keep warm.
Add the salt and the angel hair pasta to the boiling water and cook for 3-4 minutes, as directed on the package.
Add the half and half to the pan juices and reduce heat to medium. Bring to a simmer, then add the spinach. Stir 1-2 minutes, until wilted.
Drain the angel hair pasta and set aside. Do not rinse the pasta.
Add the Parmesan cheese to the skillet and stir until the cheese is melted and the sauce begins to thicken. Add the cooked shrimp back into the pan and stir well.
Serve over angel hair pasta, with sourdough rolls or garlic bread.
Adapted from a recipe found on the CookingPanda website.
I like the Sauvignon Blanc wine from the Chateau Ste. Michelle vineyards – for both cooking and serving with this dinner. (We have not been compensated for recommending this wine. We just like it!)