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Wednesday, April 17, 2013

Shrimp with Roasted Peppers and Spinach

 Garlicky shrimp, buschetta topping, and spinach 
tossed with pasta is delicious and ready in 
the time it takes to boil the pasta.
This recipe uses ingredients I usually have on 
hand for that 'what's for dinner tonight?' 
moment. Especially if you don't want to go out.
I always keep a bag of shrimp in the freezer
 for quick dinners like this one. 
Extra fast when you use a jar of bruschetta topping.
 Mince the garlic and saute in oil for 2 minutes. 
Measure out the remaining ingredients 
so that you can quickly add as needed:
a cup with all the seasonings, 1/2C bruschetta,
 1/2C broth, 1/2C cheese, 3T butter.
 Add the shrimp, peppers, salt, pepper, red pepper 
flakes and saute for 1 minute, then stir in the broth
 and cook for 2-3 minutes until the shrimp are 
just turning opaque. Don't overcook at this point.
 Reduce heat to low and stir in the cheese, then
 Stir in the spinach, pasta and butter.
Toss until the spinach wilts and the 
butter and cheese melt.
A delicious dinner in under 20 minutes.

Shrimp with Roasted Peppers and Spinach

12 oz L or XL shrimp, peeled and thawed if frozen
2T olive oil
3 cloves, minced
1/2C sweet pepper bruschetta topping
1/2t kosher salt
1/2t pepper
1/4t red pepper flakes, crushed
1/2C chicken broth
1/2C shredded Parmesan cheese
3T butter
4C fresh baby spinach (6 oz bag)
8 oz linguini pasta (or thin spaghetti),
   cooked and drained

1. Heat a large saute pan on medium for
     1-2 minutes.
2. Add olive oil and garlic; cook 2-3inminutes
     until fragrant.
3. Add bruschetta topping, shrimp, salt, pepper,
     red pepper flakes and stir 1 minute.
4. Add broth and cook 2-3 minutes until slightly
     reduced and the shrimp have just turned
     opaque.
5. Reduce heat to low and stir in the butter,
     spinach, cheese, and pasta.
6. Toss until butter and cheese melts and the
     spinach wilts. Serve.

*L raw shrimp comes in a 12 oz bag in the freezer
  just rinse under cold water and peel. Thaws in minutes.
*if bruschetta topping isn't available, finely chop
  1/2C roasted red pepper

Enjoy!




11 comments:

  1. Yum! You know I love your recipes Rita, I'll have to make this one this weekend!

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  2. This looks really delicious. I posted something similar this week, but I am going to send the link to my nephew. He loves anything shrimp.

    Also pinning.

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  3. Oh how very delicious, I love this kind of dishes! Yummy!!! Thank you for the recipe.
    FABBY

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  4. I am certainly going to try this one! I love every ingredient that you use, so I can't fail cooling this one!

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  5. I know I would like this dish. Looks so good!

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  6. G'day! Love the freshness and simplicity!
    The recipe is GREAT as if...Adding a dash of versatility and your TLC...your dish is a keeper for me! :)
    Cheers! Joanne

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  7. I am so hungry for a good pasta dish and this looks like it could fill the bill. I have all the ingredients except the shrimp on hand, but a trip to the market tomorrow will change that.

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  8. i really like your recipe and photos. I'll have to try this myself.

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  9. I love shrimp and we have spinach coming in our veggie box Saturday! Timely post....

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  10. Rita May, just letting you know that your link to Food on Friday: Salmon was featured in my Need Some Inspiration? Series today. Hope you are having a good week.

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