Pasta Fresca With Shrimp
PASTA FRESCA WITH SHRIMP
4 to 5 ounces linguini
¼ onion, diced
1 clove garlic, minced
1 tablespoon extra virgin olive oil
½ tomato, chopped
Handful of baby spinach
9 shrimp, raw and deveined (tail on or off by preference)
Salt and pepper to taste
4 ounces white wine
1 tablespoon butter
Parmigiano-Reggiano cheese, shaved for finishing
Boil water and cook pasta in a saucepan. In another pan, heat olive oil on high, add onion and garlic. Sauté until softened. Add tomatoes, spinach and shrimp. Salt and pepper to taste and mix well. Do not overcook shrimp. Add wine. Let mixture flare up, then reduce heat to low. Add butter and a spoonful of pasta water. Cover and let simmer. Reduce liquid by half, keeping an eye on it.
Drain pasta and put on serving plate. Remove shrimp with tongs. Place 8 shrimp around edge of dish, reserving the last one. With a slotted spoon, put spinach-and-tomato mixture on top of pasta. Place last shrimp in the center. Spoon remaining juice around pasta. Top with cheese.
Note: If desired, chicken may be substituted for shrimp.
La Motta's, 15660 San Carlos Blvd., Fort Myers; 239-482-5505; lamottasitalianrestaurant.com