Yummies: Volume 9

I hate to begin my blog posts with an apology for how I have not posted in a while, but, well there it is. I have some good excuses, though: I recently moved to a new apartment; I got a new, very busy job; and I've been doing some traveling. Okay, so those aren't really good excuses. But the point is, I'm back in the game.

This past Sunday my new roommate and I decided to venture to my old 'hood to get some necessities at the Farmer's Market. The original intent was to go and buy more ground lamb for the kofta that I was making that night (which turned out awesome, by the way, and I highly recommend this recipe from Epicurious.com). But once I got there, I just had to pick up some yummies from all my favorite stands, including spinach Fettuccine from Home Maid Ravioli.

Spinach Pasta with Shrimp, Tomato, Pepper and Scallions
Makes 4 servings


Ingredients:

• 4 cups Fresh-made spinach pasta (Fettuccine, Linguine or Spaghetti)
• 1 lb of large shrimp (you can purchase pealed and deveined to save time, but I recommend buying it with the shell on and pealing yourself because the flavor is better)
• 1 TB of olive oil
  
• 1 large red pepper
• 2 garlic cloves
• 2 Campari tomatoes, chopped
• 1 cup grape tomatoes, halved
• bundle of scallions (don't use ends)
• 1/2 cup cheap white wine (i.e. Sauvignon Blanc or Pinot Grigio)
  
• bunch of basil
• S&P to taste, and red pepper flakes (if preferred)

Preparation:

• Boil a large pot of water (do NOT use salt or olive oil in the water)
• Once water is boiling, add pasta and return to medium hear.
• Cook for about 7 minutes, or until pasta is desired tenderness
  
• Drain and place back into pot.

Meanwhile...

• Peal and devein shrimp, if needed
• Cut shrimp in half to form bite size pieces
  
• chop red pepper, scallions and garlic into bite size pieces
• heat 1 TB of olive oil in large skillet
• add garlic and saute for 30 seconds, then add peppers and scallions. Saute for 4-5 minutes
• add shrimp and saute until pink (about 2 minutes)
• add 1/2 cup white wine and saute until wine thickens and sauce forms (about 4 minutes)
• season with salt, pepper and red pepper flakes
• add fresh basil
  
• Pour over pasta and serve with Parmesan cheese

Notes:

• For the white wine, you can use cheap wine that has been open and sitting in the fridge for a while. I used Yellow Tail Sauvignon Blanc that my roommate opened a week ago and didn't drink.
• When you open white wine and leave it in the fridge for too long, don't dump it in a drain. Keep it in the fridge and use it for cooking - it will last a while!