Hoosier Eats: Garlic Shrimp Pasta

GARLIC SHRIMP PASTA

Indiana Grown Members

• Bettini Pasta

• Shenandoah Farms

Ingredients

8 oz Bettini pasta cooked al dente (any kind)

4 C fresh spinach

1 ½ C cherry tomatoes, sliced in half

3 TB olive oil

1 med shallot, minced

1 ½ lbs medium shrimp, peeled, deveined and shells removed

3 cloves garlic, minced

½ tsp crushed red pepper

½ C dry white wine

Pinch kosher salt/fresh black pepper

2 TB butter

Chopped fresh parsley from Shenandoah Farms, optional garnish

Instructions

• Cook pasta, drain, toss with spinach, tomatoes and 2 tsp olive oil. Set aside

• Heat 1 tsp olive oil in a skillet on medium heat.

• Add shallot, garlic and butter.

• Saute 2-3 minutes, or until softened a bit.

• Add in wine, shrimp and crushed red pepper.

• Cook until shrimp are pink.

• Season with salt and pepper.

• Toss shrimp mixture with pasta.

• Top with optional parsley.