Sunday, April 3, 2011

seafood pasta

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Too delicious not to share.

My husband and my son declared it the best pasta they had ever had.  Now that is sayin’ something.

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Hudson had three bowls.  This recipe was based off of a recipe I found here.  This version below is with my adjustments.

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  • 1/2 cup olive oil
  • 1/2 cup unsalted butter
  • 1 large onion chopped
  • a pinch of garlic powder
  • a healthy pinch of oregano
  • a pinch of basil
  • a pinch of rosemary
  • 2 pint sized jars of home-canned chopped tomatoes
  • 3 cups roughly chopped spinach
  • garlic salt
  • 1 cup dry white wine
  • shrimp and “krab” (shrimp, crab, lobster, scallops; whatever combination)
IMG_8876Preparation:

In a skillet, heat butter and oil - sauté onion.

Reduce heat; add wine, tomatoes, spices, salt and pepper.

Throw in the spinach.  Wilt and reduce through gentle simmer.  Simmer to desired thickness. (We like it chunky, so I let it reduce quite a bit.

Add the seafood of your choice and heat through (scallops and raw shrimp take about 5 minutes to cook in sauce).

Serve over whole wheat linguini or your pasta of choice.

2 comments:

Flamingo said...

yum...this looks really really good!only thing that stinks is that my hubby HATES cooked spinach. he eats it raw butnot cooked...and he knows when i slip it in there. perhaps i could still make it without it? he's not picky at all,but that is his one food he insists he doesn't like:)

Flamingo said...

linking this to my post.