The weekend is coming to an end. It’s been a pretty good weekend. Kyle and I celebrated v-day on Friday night and went to Café Prego in Little Rock. I love going to eat at little family own restaurants. This is a small Italian place in the Heights. I thought I would carry on the Italian theme and cook up a little Italian dinner tonight. Garlic Shrimp Pasta that was adapted from www.eatbetteramerica.com.
I started out by chopping up half of a medium onion, 3 fresh garlic cloves and boiling water for 8oz of uncooked whole wheat angle hair pasta.
Sauté veggies in 1 tablespoon of olive oil for 2 min. Add 1/4 teaspoon of crushed red pepper flakes.
Once your noodles are done, drain and rinse in hot water. Add 1 1/2 cup halved cherry tomatoes and 1 cup of fresh spinach, cover with lid and set aside.
Add 1 1/2 lb of shrimp to your veggies and sauté till shrimp is pink.
Once your shrimp is all pink, add 1/2 cup dry white wine, 1/3 cup chicken broth, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons of butter. Sauté for another 2 min.
Garlic Shrimp Pasta
8 oz Uncooked angle hair pasta
1 cup baby spinach
1 1/2 cup halved cherry tomatoes
1/2 medium onion
1 1/2 lb fresh shrimp
3 cloves garlic
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/4 cup chicken broth
1/4 teaspoon salt
2 tablespoon butter
Cook pasta, drain, and rinse in hot water. Add tomatoes and spinach to hot pasta and cover. Sauté onions, red pepper flakes and garlic for 2 min. Add shrimp and sauté till pink. Stir in wine, broth, salt, pepper and butter for 2 min.
This was really flavorful and perfect with some garlic bread. It would have been even better if we would’ve had a glass of red wine to go with it.