Royal Red Shrimp Pasta
2 pounds bag of Royal Red Shrimp, (raw, peeled and deveined)
3 tablespoons olive oil
8 cloves fresh garlic, minced
2 teaspoon crushed red pepper
Chop Shop Seasoning
1 basket of grape tomatoes halved or 3 large tomatoes chopped
1 1/2 cup white wine
2 tablespoon fresh lemon zest
1 lemon, juiced
3 tablespoons fresh basil
8 ounces fresh baby spinach
1 1/2 pound Amish garlic parsley or spinach noodles, cooked
Grated parmesan cheese as desired
Preheat a large sauté pan over medium high heat.
Add olive oil, garlic & red pepper.
Cook garlic but don’t let it burn.
Add the tomatoes, wine, lemon zest and juice.
Add fresh basil, oregano and shrimp.
Cook until the shrimp are almost done, watching them carefully.
Add the baby spinach and stir
Adjust seasoning with salt and pepper.
Serve sauce over warm cooked pasta, and garnish with parmesan cheese.