OK... You've probably heard the stories of an Italian Grandmother that can cook up a storm but never works from a written recipe.Well, this "recipe" is one of those. If you scroll down you will see amounts. They are guidelines at best. Truth is I made this dish just pretty much from what I had in the pantry. A few days before I made this I needed to make something with frozen shrimp. You know that bagged shrimp (Hey, I live in Kansas, freshest shrimp around is in the freezer compartment). So I knew I wanted to make this for a lunch and just bought a few extras.
BUT, you can just as easily use leftovers from a rotisserie chicken, pork chops... Hamburger or sausage. Leftovers and clean the pantry remember.
The vegetables I added are optional. I had a couple zucchini from a neighbor's garden and about half a bag of spinach. I gave you the amounts that are ideal, but if you only have frozen spinach... Fine. Use that. No spinach, how about frozen peas (if they ever go on sale cheap, pick up a couple bags. they come in handy to add to a dish and can be used if you get punched in the face to reduce the swelling (don't ask). No zucchini... Fine, leave it out. Sweet potatoes, green peppers, corn; Quite a few things work. just remember those fancy dishes at expensive Italian Restaurante-s.
As to amounts. Again... the recipe is just suggestions. Got a LOT of spinach. TERRIFIC, you now have a spinach salad with pasta and shrimp. Just a few shrimp... you now have a dish proudly served at lots of low end Italian Restaurants. look close, they are there (you can even cheat and cut each in half along the spine doubling the number of shrimp (but not the volume.
No Feta Cheese, use Parmesan or Gouda (just not cheddar (in my opinion).
No Garlic... Fine, make a fresh herb (Basil or Rosemary tastes GREAT in this recipe).
You get the idea, think like an Italian grandmother and be creative. One of the cheapest meals you will make this week since almost everything is simply leftover or pantry items from your freezer!
And as Grandma used to say, "Buon Appetito! ;)"
Shrimp Linguine
in Garlic Butter -
Shhhhhhhh It's a
Clear the Pantry Recipe
in Garlic Butter -
Shhhhhhhh It's a
Clear the Pantry Recipe
Ingredients
- 1 Pound Linguine (prepared Al Dente (cook 1 Minute less than advised on the box, or use fresh made but still cook al Dente)
- 1 pound PreCooked, Shrimp, deveined and skins removed. Warmed over running hot water just before adding to the pasta.
- 1 Pound Spinach, stems removed
- 1 Pound (2 Medium large) Green Zucchini
- 2 Sticks Butter
- 3-6 Cloves Garlic, Smashed and minced (more if you like)
- 1 tsp Salt
- 2 tsp Pepper
- 2 tsp Fresh chopped (or dry) Herbs of your choice (I used Basil)
- 1/4 Cup Crumbled Feta Cheese
- Prepare the Pasta according to the directions. It is important to not over cook the pasta. you will finish cooking in the butter.
- While the Pasta is cooking, in a LARGE Frying pan, melt the butter over medium heat (not too hot, you don't want the butter to brown.
- Add the Zucchini and saute in the butter for about 5 minutes until just starting to soften.
- When softened, add the Spinach and garlic and saute another 5 minutes until the spinach has wilted.
- Meanwhile, back to the Pasta. Drain but do not rinse. While still HOT (as soon as possible after removing from boiling water), Dump the pasta into the butter sauce. Add the Shrimp (remember it is already pre-cooked) and spices and mix until all of the sauce has been absorbed into the pasta (no pools of sauce).
- Transfer to a serving platter and sprinkle the feta over the top.
- Serve warm and ENJOY!
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Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook! So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!
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