Monday, September 7, 2009


I hate to say it out loud, but I am not a fan of pasta! Especially those heavy tomato based sauces don’t do much for me. And then one of my playgroup moms passed on this recipe over to me and it did not have a ‘sauce’ in the traditional sense and was made with things that you normally have on hand. How wonderful! The original recipe calls for shrimp, but can be substituted with bite-sized pieces of boneless chicken.

The ingredients required for this are:

1 large onion, sliced thin

4 cloves of garlic, minced

2 tbsp fresh basil, julienned

½ tsp red pepper flakes

1 pk (8oz) any thin long pasta- spaghetti, angel hair

1 pound shrimp, peeled and deveined

1 pound frozen spinach

1 stick butter

½ cup parmesan

Salt and pepper to taste
Boil the pasta according to directions on pack. Drain, stir a few drops of olive oil, cover and set aside.
Melt butter and add the red chili flakes, garlic and basil. Add the onion and cook on medium high till translucent.
Add the shrimp and cook for 3-4 minutes till the shrimp turn pink. Reduce heat, layer the frozen spinach, season with salt and pepper, cover and steam for 5 minutes. Remove cover, stir.
Place pasta in serving platter and ladle the spinach and shrimp over the pasta. Sprinkle generously with parmesan cheese.


  1. yummy... shrimp n parmesan.. ohh la la...

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