Tuesday, April 23, 2013

Shrimp And Pancetta Over Spinach Pappardella

  I love spinach pasta, I found some pappardelle at my favorite farmers market over the weekend so this is what I came up with on this pretty spring night in April.

1 lb of shrimp peeled and deveined 
1/4 lb of pancetta diced
3 handfuls of baby spinach
1/2 lb spinach pasta of your choice
1 tablespoon of butter
1/4 cup heavy cream
1 cup of white wine, chicken stock or water
olive oil
salt, pepper and adobo

First crisp up the diced pancetta and remove from the pan to drain on a paper towel. Next season the shrimp with salt, pepper and adobo add a little oil to the pan, add the shrimp and sear on both sides, remove and set aside. Now add the butter to the pan melt it and deglaze the pan with wine, chicken stock or water, add the cream and simmer on low. Meanwhile cook the pasta and add to the sauce with the shrimp, heat through and now add the spinach until wilted. Heat through and top with the pancetta. 
*Tonight I served this with a spinach and tomato salad with burrata
**garlic bread is a must!!
***a nice glass of wine too!!!

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