When I think of a summer pasta I think of something light, refreshing, and bright! That’s exactly what this pasta recipe is. Light because you its a white wine sauce. Refreshing because the crispy cherry tomatoes, spinach, and basil. Bright because all the natural colors of the veggies. I am not huge fan of red sauce but I love pasta. So I love a good wine or white sauce and this one is so simple anyone can do it. I needed to get rid of some ingredients out of the fridge that I had from last week so I came up with this recipe. Hope you Enjoy!
Ingredients
1 pound of shrimp (I used the remaining bag of shrimp I had from my Hobo shrimp foil)
1 box of angel hair pasta (dad don’t kill Me but I had to use Publix brand as they were out of barilla pasta)
3 cups of spinach
2 containers of cherry tomatoes
4 cloves with garlic
1tbsp Italian
2/3 cup of extra virgin oil
1 cup of cooking wine
3 tbsp on butter
1/4 cup of basil
parmesan for garish
Step by Step
1. Take out a large pot and fill with water for your box of angel hair pasta. Turn to medium heat and get your water boiling before you add your pasta (Trick: add a tbsp of salt to the water while it’s boiling to season your pasta). A great alternative if you are doing a low carb diet is replace the angel hair pasta with a Zucchini noodle!!
2. Once water is boiling add pasta and cook for the amount of time the box states. Once done drain water and rinse with cold water. That stops the cooking process (Trick: add 1 tbsp of olive oil to pasta and mix so it doesn’t stick together) and set aside.
2. Get your shrimp out, peel, and devein. Place them into a bowl and coat with 1/4 cup of olive oil and your Italian seasoning. 3. Take out a large sauté pan. Turn burner to a medium heat and pour your shrimp into pan. (Trick: do not cook the shrimp all the way through. As it’s going to continue cooking when adding more ingredient). 4. Chop your garlic cloves into fine slivers, you don’t want to mince it.
5. Once you have your shrimp half way cooked add in your garlic and sauté for about a minute. Then add in your 2 container of cherry tomatoes and 1 cup of white cooking wine. 6. Cover the pan with a lid and cook for about 3 minutes still on medium heat.
7. While that is cooking roll you basil up and slice into strips. 8. For the last minute of cooking add in half of the basil you just cut and 3 tbsp on butter (Trick: you need to but into 1 tbsp pieces).
9. Add portions of your pasta into the sauté pan and mix together so that the pasta is fully coated.
10. Plate into a pasta bowl. Top with your fresh basil, grated Parmesan cheese, salt, and Enjoy!
NOTE: you can watch how I made this on my sister's latest daily vlog posted on 4/20/20 see below for link. Make sure you like and subscribe to both of our pages!!
xx Sarah
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