Friday, January 11, 2013

Spinach Shrimp Fettuccine

Over the Christmas holiday while my parents were in town, we made fresh raviolis. They turned the leftover dough into fresh fettuccine for us. We hung the pasta in the laundry room to dry and now are enjoying it a month later. Perfect!
¼ stick of butter
1 cup half and half
2 garlic cloves, pressed or minced
1 ½ cup grated parmesan cheese
½ cup chopped frozen spinach
Salt & pepper, to taste
1 tsp butter
1 tsp extra virgin olive oil (EVOO)
2 garlic cloves, pressed or minced
½ raw shrimp, peeled
Handful of cherry tomatoes, halved
In a pot over medium heat, add butter and melt. Add half and half and garlic; cook for 5 minutes, stirring occasionally. Add cheese and cook for an additional 5 minutes. Stir in spinach, salt and pepper. Cover and cook on low until ready to use. Do not boil.
In another pot, boil water and cook fettuccine according to directions.
In a sauté pan over med high heat, add butter and EVOO. Add garlic and cook for about 2 minutes. Add shrimp. As soon as one side turns pink, turn. Add cherry tomatoes. Sauté together until both sides of shrimp are pink. Remove from heat immediately, to not overcook. 
Drain fettuccine. Add pasta to pot with spinach Alfredo sauce; toss to coat. 
Serve pasta in a shallow bowl and top with sautéed shrimp and tomatoes. Sprinkle with extra grated parmesan cheese.

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