This is a variation of a dish I make a lot in the summer time. It’s very quick (longest thing is waiting for the water to come to a boil for the pasta), very fresh-tasting, and it’s pasta, obviously, which is mandatory at least once a week for me.
With that said, let’s talk about whole wheat pasta. I was never a fan of this stuff. Yeah, yeah, it’s much healthier for us (and it really is), yadda yadda yadda. It just always had a weird grainy texture and just didn’t cut it compared to the real thing. BUT, I think I’ve been converted. I recently learned from the author of my favorite new cookbook, Now Eat This, that the trick to whole wheat pasta is to overcook it. That’s right. Forever, you’ve been hounded to cook pasta to “al dente”, or a little under-cooked so it’s not mushy. But it’s true! If you cook whole wheat pasta even a minute or two over the package directions, it really takes on more of the quality of a semolina pasta. Amazing. Yay!
Shrimp Scampi with Spinach and Tomatoes
serves 2 / adapted from this recipe / 8 ww pts
Here’s what I used:
- 2 tsp olive oil
- 1 tsp butter
- 4 cloves garlic, minced
- 2 scallions, sliced
- 1/2 lb frozen shrimp shrimp, defrosted
- 2 cups baby spinach
- 1 cup chopped tomatoes (canned are fine)
- juice from one lemon
- 1/4 cup white wine
- salt, pepper, red pepper flakes
- 4 oz. de cecco whole wheat linguine (or any brand, but this is my favorite ww pasta)
- 1 tbsp shredded Parmesan cheese
Here’s what I did:
- Put a big pot of water on to boil. While waiting to come up to a boil, start chopping your veggies. When the water is up to a boil, add a handful of salt to the water and add the pasta. Cook to package directions (or a minute or two longer). My pasta takes 10 minutes, which is more than enough time to get the sauce together.
- Heat olive oil and butter over medium heat. Add garlic and onion and sautee for 1 min.
- Add shrimp, season with S&P and cook for about 2 minutes on both sides. Remove the shrimp and keep warm under foil on a plate.
- Add the spinach and tomatoes to the pan and sautee for 1 min. Add lemon juice, wine, salt, pepper, and pinch of red pepper flakes and let reduce for about 5 minutes until the sauce thickens slightly. Add the shrimp back in to warm through for the last minute or so. Add the drained pasta to the shrimp mixture and saute together for a minute or two. Garnish with parmesan cheese and black pepper and stick your face in it.