Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Shrimp and Spinach with Penne
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2 tablespoons olive oil, divided |
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5 ounces fresh spinach |
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3/4 teaspoon minced fresh garlic |
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1/2 lb. fresh shrimp |
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1 teaspoon lemon juice |
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1/4 teaspoon dried oregano |
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1/8 teaspoon pepper |
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1 (14.5 ounce) can diced tomatoes, undrained |
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4 ounces penne |
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2 ounces crumbled feta cheese |
Heat one tablespoon olive oil in skillet. Add spinach and cook until wilted, around 2 minutes. Set spinach aside in bowl.
Add remaining tablespoon olive oil and garlic. When heated, add shrimp and sauté about three minutes, or until cooked. Stir in lemon juice, oregano, pepper, and tomatoes. Cook 2 minutes, or until thoroughly heated.
Add shrimp to spinach mixture and toss well.
Serve over pasta and top with feta cheese.
NOTE: Found this in Cooking Light. Only thing I changed (other than to halve the recipe for us) was to increase the olive oil from two teaspoons to two tablespoons. I also used Hunts Diced Tomatoes with Basil, garlic, and oregano (I think it had oregano also!) and when I opened the can, I put in the lemon juice, oregano, and pepper on top of the tomatoes. When the penne was drained, I just tossed it into the sauce mixture, put it into a serving dish, and sprinkled the feta on top of it. I served it with Aysha's Feta, Pear, and Hazelnut Salad, which I have shared previously.