Pasta with Szechuan Spiced Shrimp

70 minutes Prep: 30 minutes Cook: 40 minutes

789 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	pound	spinach	leaves
2	each	tomatoes
16	large	shrimp
2	tablespoons	olive oil
2	each	cloves	garlic
1/4	cup	chili paste	chinese
1	pound	pasta, penne	dry or fresh, (or fettucine or other pasta), cooked
1/2	cup	butter	cut into 10 pieces

Directions

Rinse spinach and remove stems.

Peel and seed tomatoes. Chop roughly.

Clean and devein shrimp.

Set aside. Heat olive oil in skillet. Add garlic. Saute a few seconds.

Add shrimp and chili paste. Cook until shrimp turn pink. Set aside.

Arrange hot cooked pasta on serving platter or individual plates.

Arrange shrimp over pasta.

Saute spinach and tomatoes in half of butter until tender.

Stir in remaining butter, bit by bit, until all butter in pan is melted.

Pour equal amounts of spinach-tomato-butter mixture over pasta.

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Nutrition Facts

Serving Size 342g

Amount per Serving

Calories 789 37% of calories from fat

	% Daily Value*
Total Fat 33.0g	50%
Saturated Fat 16.0g	80%
Trans Fat 0.0g
Cholesterol 233mg	78%
Sodium 397mg	17%
Total Carbohydrate 89.0g	30%
Dietary Fiber 5.0g	20%
Sugars 5.0g
Protein 35.0g	70%

Vitamin A	83%		Vitamin C	37%
Calcium	10%		Iron	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ribbon Loaf

We have made this recipe over the years from memory, it originialy was in a Womans Day or Family Circle back in the mid 70's. It is just great, easy and highly recomend it to everyone. However I will say that it is best if let set for 6-8 hours or overnight, it marries and blends and softens the crackers. When sliced it looks like a giant petifore.