serves 4
Ingredients:
1 lb Angel Hair Pasta
20 pcs Black Tiger Shrimp
6 oz butter
1 tsp butter
1 lb fresh spinach, washed & dried
2 Tbsp. garlic, minced
1/3 cup heavy cream
2 tsp lemon juice
5 tsp olive oil
¼ cup onion, minced
½ tsp parsley, chopped
¼ tsp red pepper flakes
1 tsp shallots, diced
1 cup white wine, Chardonnay recommended
salt & pepper, to taste
For the Creamed Spinach:
1 lb fresh spinach
1 tsp olive oil
¼ cup onion
1 tsp butter
1/3 cup heavy cream
salt & pepper, to taste
Creamed Spinach Preparation:
In a pan over medium meat, add olive oil and cook spinach for about 3 minutes until wilted. Remove from pan and strain.
Using the same pan, add butter and onion and cook over medium heat until onions are softened.
Add spinach and remaining ingredients. Bring to a simmer stirring often until smooth. Simmer for an additional 1 to 2 minutes or until thickened.
For the Lemon Beurre Blanc:
1 tsp shallots, diced
6 oz butter
1 cup white wine, Chardonnay recommended
2 tsp lemon juice
½ tsp parsley, chopped
Lemon Beurre Blanc Preparation:
In a small pan over low heat melt 1 oz. butter and add shallots. Cook approximately 2 minutes and then add wine and reduce volume by half. Stir in lemon juice and the remaining butter. Stir immediately and finish with parsley.
For the Angel Hair Aglio Olio:
4 tsp Olive Oil
2 Tbsp. garlic
¼ tsp red pepper flakes
1 lb Angel Hair pasta, cooked (reserve 1/2 cup of cooked pasta water)
salt and pepper, to taste
Angel Hair Aglio e Olio Preparation:
Pre-heat large skillet over low heat.
Add olive oil, garlic and pepper flakes. Saute for 2 to 3 minutes.
Add pasta, and ½ cup of the pasta water. Toss to combine and add salt and pepper to taste.
Shrimp Preparation:
Pre-heat oven to 350°F.
Place Shrimp on baking tray and top with creamed spinach. Bake for 12 to 14 minutes or until Shrimp is cooked thoroughly.
Plating Instructions:
Place 4 oz. of angel hair on plate, lay 5 Shrimp topped with creamed spinach on top of pasta. Drizzle with lemon beurre blanc and serve.