Pasta with Szechuan Spiced Shrimp
Pasta with Szechuan Spiced Shrimp recipe
Yield
4 servingsPrep
30 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
spinach
leaves |
|
| 2 |
tomatoes
|
*
|
|
| 16 | large |
shrimp
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 |
garlic cloves
|
*
|
|
| ¼ | cup |
thai chili paste
|
*
|
| 1 | pound |
pasta, penne
dry or fresh, (or fettucine or other pasta), cooked |
|
| ½ | cup |
butter
cut into 10 pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
spinach
leaves |
|
| 2 | each |
tomatoes
|
*
|
| 16 | large |
shrimp
|
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
|
*
|
| 59 | ml |
thai chili paste
|
*
|
| 453.6 | g |
pasta, penne
dry or fresh, (or fettucine or other pasta), cooked |
|
| 118 | ml |
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. Sauté 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.
Sauté 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.
