Excitement over the availability of Wild Northern Shrimp from Maine had me blowing my Valentine's Day dinner plans early. But what great scheduling on my part - now you have the recipe to use on the night when it really counts. Although in our house we like to think every day is...
The shrimps nestle into the little pillowy farfalle like sweet pink heart. The tomatoes (I know, not in season... but we splurged, big time, for the organic grape variety) lend more hot redness, and the spinach and feta keeps us all healthy, for a lifetime together.
Easy Valentine's Pasta with Wild Northern Shrimp
1/2 lb dried farfalle (bow-tie) pasta
1 Tbsp. butter
1 tsp. olive oil
2 large cloves garlic, minced
1/2 lb wild northern shrimp, rinsed
Sea salt and freshly ground black pepper, to taste
1/2 pint organic grape or cherry tomatoes, sliced in half
4 cups (about 2 nice handfuls) organic baby spinach
1/4 cup crumbled feta cheese
Set 6 quarts of water to boil.
Melt butter over medium flame and add olive oil. Sauté garlic a few minutes, stirring, until just beginning to color. Add shrimp. Salt and pepper liberally. Stir over medium flame for about 2 minutes, until shrimp begin to turn opaque. Stir in tomatoes, lower flame a bit, and cover. Cook about 3 minutes. Stir again and add spinach.
Meanwhile, cook farfalle according to package directions, about 12 minutes for al dente.
Drain pasta and toss with shrimp mixture. Serve, taking care to drizzle broth from bottom of pan on top of each serving. Top with crumbled feta and a last sprinkling of salt and pepper.
Savor each bite like a kiss.