Yep, I’m the shrimp who cooked a shrimp recipe. If you read my nomination post for the Versatile Blogger Award, one random thing about me that I shared is that I’m under five feet tall.
Anyway … it’s been some time since I put up a recipe. I’ve had this drafted for a while, but something else always came up that I wanted to write for my blog. So, today I thought I’d finally share my own made-up shrimp & pasta recipe. I call myself the in-the-pantry cook, which includes whatever is in the pantry I can find, but also the refrigerator/freezer. I also like to make things simple. I’m not a vegetarian or a vegan, for those of you looking for those types of recipes.
I had some frozen shrimp and came up with a Shrimp & Spinach Linguini. It’s pretty easy and tasty. I sort of fly by the seat of my pants when throwing in ingredients, so you can add or subtract what you like (or don’t like).
Let’s see … I’ll start with the ingredients. This recipe is for two, so adjust as needed.
Olive Oil – at least 2 Tbls, or more.
Half pound of linguini or angel hair pasta
Medium Shrimp peeled, deveined, tails removed – I use about 2 dozen.
minced garlic – use enough to satisfy your personal taste.
Fresh spinach – I use one bag
Salt – to taste
Pepper – to taste
Grated Romano Cheese – to taste
Cook pasta as directed on package.
For Shrimp & Spinach use deep pan or pot.
After throwing pasta into boiling water, heat up a liberal amount of olive oil with minced garlic (you can also add a touch of butter if you’d like). When garlic just begins to sizzle, throw in shrimp and stir fry for a couple of minutes. Pour about 2/3 cup water into pan with shrimp and garlic, then put in fresh spinach and bring water to boil. Once boiling, lower heat to simmer, and stir together the shrimp & spinach. Sprinkle with salt & pepper to your taste, and you can add more minced garlic into the spinach too. (click to enlarge photos)
When pasta is cooked, remove from boiling water and mix into the spinach and shrimp. Sprinkle more pepper and add the grated Romano cheese, stir together well. I use a liberal amount of black pepper to give it a little bit of spice.
Everyone have a blessed week. 🙂