Sunday, February 13, 2011

Garlic Shrimp Pasta

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


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

1/8 pepper

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.