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SHRIMP - Shrimp and Spinach Spaghetti with Cream Cheese Tomato Sauce (Chicken 4G)
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SHRIMP AND SPINACH SPAGHETTI WITH CREAM CHEESE TOMATO SAUCE Mario Batali The Chew | |
8 ounces | large Shrimp, (tails on, peeled and deveined) |
8 ounces | Baby Spinach |
4 ounces | Cream Cheese |
1 pound | Spaghetti |
1 | Red Onion, (sliced) |
2 | Garlic Cloves, (sliced) |
1/2 | Red Bell Pepper, (diced) |
4 ounces | Bacon, (sliced) |
1/4 cup | Marinara Sauce |
1/2 cup | Dry White Wine, (such as Pinot Grigio) |
10 | Basil Leaves, (chiffonade) |
Extra-Virgin Olive Oil | |
Salt | |
Freshly Ground Black Pepper |
Bring a large pot of salted water to a boil. Cook the Spaghetti half a minute less than the package instructions. Drain and add to finished pan sauce.
Preheat a large high-sided sauté pan over medium-high heat. When hot, add enough Olive Oil to coat the pan along with Onions, Garlic, Bell Peppers, Bacon and Shrimp. Season with Salt and Pepper. Cook until the Vegetables become translucent and the Shrimp turns pink, about 4 minutes. Add the Tomato Sauce and cook until reduced by half. Add the Spinach and White Wine and cook until Spinach wilts. Next, add the Cream Cheese and stir to melt into sauce. Add the cooked Spaghetti into the pan sauce at this time and cook an additional minute. Garnish with Basil, drizzle with Olive Oil and serve.
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