Shrimp Pasta Primivera
1/2 pound angel hair pasta or spaghetti (Rustichella Whole Wheat Spaghetti is wonderful!)
2 generous handfuls fresh spinach
1 red pepper, seeded and sliced into ribbons
3 minced garlic cloves
3 whole sundried tomatoes
12 basil leaves, chopped
4 Tbsp. butter
1/4 cup chicken broth (use vegetable broth for vegetarian option)
1/2 cup heavy cream
1/2 cup grated parmigiano reggiano cheese
Salt & pepper
½ lb. fresh raw shrimp, peeled deveined and tail removed
In a large sauté pan, heat the butter over medium-high heat. When the butter is hot, add the garlic and red peppers and sauté 1 minute. Add the spinach and sundried tomatoes and sauté another 2 minutes, stirring often. 3 Pour in the chicken or vegetable broth and turn the heat to high to bring it to a boil. Add the cream and toss in all the vegetables. Stir to combine. Turn the heat down until the cream-chicken broth mixture is just simmering, not boiling.
In a medium saucepan, bring fresh water to a boil and cook shrimp until just pink. Drain and set aside.
Add the parmigiano reggiano cheese and stir to combine. If the sauce seems too thick, add some more chicken broth, cream or water. Add shrimp just to warm through.
Bring water to a boil and cook pasta according to package directions.
As soon as the pasta is done, transfer it with tongs into the sauce and stir to combine. Add the basil and adjust seasonings.