Fresh Tomato Shrimp Pasta
Aside from the fact I made summer beet and corn salad and Texas hominy casserole before this, I thoroughly enjoyed this pasta dish. My feet hurt, the cooking wine was clouding my judgment, and I wasn't exactly why I was making so much food for one meal. What I do know is that I had a really hard time not eating the fresh beefsteak tomatoes I yanked out of my garden. Holy river of Styx, those were flavorful.
Once finsihed, however, this was healthy and light (aside from the cheese) and delicious. Highly recommended.
Servings: 4
Prep Time: 15 m
Cook Time: 15 m
Ingredients
- 8 ounces fettucine pasta
- 3 cloves garlic, raw
- ½ sweet onion
- 3 tablespoons fresh oregano
- 4 tablespoons olive oil
- 4 medium tomatoes, red, ripe, raw
- 3 tablespoons basil, fresh
- 1 pinch salt, table
- 1 cup spinach, raw
- 1 pound crustaceans, shrimp, mixed species, cooked, moist heat
- 8 ounces fresh mozzarella cheese
Directions
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
- In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
- Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.