Too delicious not to share.
My husband and my son declared it the best pasta they had ever had. Now that is sayin’ something.
Hudson had three bowls. This recipe was based off of a recipe I found here. This version below is with my adjustments.
- 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)
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.