Shrimp Pasta
   Servings: 4
  • 1 tbsp butter
  • 1/4 onion, minced
  • 3 cloves of garlic, minced
  • 1/2 cup canned diced tomatoes, drained
  • 1/4 cup sun dried tomatoes, sliced
  • 6 oz dry pasta of your choice
  • 3/4 cup white wine
  • 1/3 cup milk
  • 8 oz raw shrimp
  • 2 fresh baby spinach, handful
  • 1/2 cup Parmesan, grated
  • salt and pepper to taste
  • 1 tsp Saffron threads
  1. Bring a large pot of salted water to a boil.
  2. Heat a large skillet over medium heat; add butter, onion, garlic and sauté for 2 minutes. Add canned tomatoes, saffron and white wine and cook for 2 more minutes.
  3. Add Pasta to the pot, and cook until al dente while the sauce simmers.
  4. Add milk and return the sauce to a boil and allow it to thicken for about 1 minute. Add shrimp and spinach to the sauce and cook shrimp through for about 1-2 minutes. Add spinach and parmesan cheese and stir. If the sauce needs to thicken a bit more, add a little cornstarch & water slurry to the sauce.
  5. Drain the cooked pasta and return to empty pasta pot. Pour shrimp sauce over the pasta, toss to coat and serve.