Tonight was a “whip up dinner” night and so it was shrimp that adorned our plate. I made a shrimp florentine pasta dish with a garlic butter wine sauce.
There are many different species of shrimp, but generally speaking, the larger the shrimp, the tastier. In the US and Britain, large shrimp are called prawns; in India, all shrimp are prawns.
1/2 lb shrimp
1 tablespoon minced garlic
1/2 stick butter
1/2 cup white wine
2 oz dried angel hair pasta, cooked
2 diced tomatoes, seeded
1 cup spinach
Salt & pepper to taste.
shredded parmesan cheese
In a pan, saute garlic in olive oil.
Add wine and reduce slightly.
Add shrimp and cook until slightly pink
Add butter tomatoes, spinach and cook through.
Season to taste with salt, pepper.
Toss in cooked angel hair pasta.
Serve & top with parmesan cheese.