I’d like to thank everyone for their comments, personal emails and condolences the past couple of weeks. Emeril would be thrilled with all his “fan mail”. It’s also meant a lot to me as well. He will always be my special guy. One thing Emeril I shared in common (besides a deep affection for napping) is eating. We love food.
Admittedly, Emeril would not like this dish—even though it has seafood in it. Emeril simply did not like human food. He would sniff my plate occasionally, but he always seemed puzzled and a little appalled by my food choices. I’d rather eat steak than kibble, so I probably gave him an odd look or two when he was making yummy noises while he happily crunched on his niblets.
I made yummy noises when I ate this pasta dish too. Sure, it’s pasta, so there was already a pretty solid chance that I would enjoy this entree. But it was more than just the buzz of carbs that put a smile on my face: the salty feta, the sweet tomatoes, the garlic shrimp. Yum. And it also has spinach, so you can feel good about indulging in this dish too!
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MEDITERRANEAN SHRIMP PASTA
Lightly adapted from Iowa Girl Eats
- 8oz dry angel hair pasta
- 1 Tablespoon extra virgin olive oil
- 1-1/2lbs raw medium shrimp, peeled and de-veined
- salt and pepper, to taste
- 3 garlic cloves, sliced in thin slivers
- 1/2 cup white wine or chicken broth
- 1 cup chicken broth
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon dried basil
- 2 teaspoons cornstarch
- 4 cups fresh spinach
- 2 cups cherry tomatoes
- 1/2 cup feta cheese crumbles
- Bring a large pot of water to a boil. Add pasta and cook until al dente. Drain and set aside.
- At the same time, heat oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds, stir so the slivers don’t brown. You want to infuse the oil with garlic.
- Season shrimp with salt & pepper and add to the skillet. Cook for approximately 1 minute on each side. Remove shrimp and garlic and set aside.
- In the same skillet add white wine, lemon juice, and dried basil. Mix together cornstarch and chicken broth and stir into the wine mixture. Bring to a boil and cook for 2 minutes, or until slightly thickened.
- Add spinach and cook until wilted. Toss in the cherry tomatoes, cooked shrimp and garlic and pasta, cook for another minute.
- Serve pasta with feta cheese crumbled on top.