This is a rough recipe, as I’ve been tinkering with it but no one batch has been the same. This is the latest iteration to which I’ve added mushroom, spinach and loads of white wine. The other iterations are tacked on to the bottom. This came to life on Instagram and you can definitely check out our page @NibblesandNom.
1 lb of angel hair pasta
Pint of cherry tomatoes
3-4 cups of fresh spinach (or 1 pack of frozen)
1 stick of butter
1 bulb of garlic, plus 4-5 cloves
Pinot Grigio (or any dry white)
2+ lbs of jumbo shrimp
Crushed red pepper
- Preheat your oven to 350.
- Bring water to a boil
- Boil one lb angel hair pasta, reserve a cup of starchy pasta water
- Chop the end off of a bulb of garlic (yes, the whole bulb) and drizzle with olive oil and season with salt and pepper
- Wrap in foil, place on cookie sheet.
- Halve a pint of cherry tomatoes, drizzle with olive oil and season with salt and pepper
- Spread tomatoes on the cherry sheet
- Roast for 30-45 minutes
- The garlic will likely be done before the tomatoes
- Remove the tomatoes when they begin to shrivel up and are very fragrant
- Peel and devein your shrimp
- Slice or finely chop your mushrooms
- Chop 4-5 cloves of garlic and one shallot
- In a pan, over medium heat melt one whole stick of butter (yum!)
- Sautee the shallot and garlic, then add the mushrooms and season
- Nestle in your shrimp in a single layer, do this in batches if you need to, season.
- Add in your spinach and toss until it begins to wilt
- Add in your white wine (I honestly used about 75% of the bottle. Sue me.)
- Toss to incorporate, season with salt and pepper, I added granulated garlic and crushed red peppers
- Add the roasted tomatoes
- Toss your drained pasta in with everything, add in a generous amount of parmesan, I added a handful of mozzarella too
- Drizzle in a couple of tbsp of olive oil
- If this mixture is getting to dry, add some of that reserved pasta water
- Taste and adjust your seasonings as necessary, add in your Italian herbs (think basil, oregano, parsley).
This is an easily adaptable recipe. I’ve made it several times with different variations. Like I always say, use what you’ve got!
(Spinach, shallot, bell pepper, roasted garlic, chopped garlic, squash, sun-dried tomato)
(Fresh basil, sliced mushroom, artichoke, slow roasted tomato, roasted garlic, chopped garlic)