Recipe: Vodka Shrimp and Spinach
- 13 oz (dry weight) angel hair pasta, cooked per package directions
- Salt and pepper to taste
- 4 Tbsp olive oil, divided
- 16 oz raw peeled and deveined shrimp (41-50 count), thawed if using frozen
- 8 oz mirepoix (see note)
- 1/2 cup white wine
- 2 cups vodka sauce
- 8 oz baby zucchini, sliced in 1/4-inch rounds (about 2 cups)
- 1 package (6 oz) fresh baby spinach
- 1/3 cup pine nuts, toasted
- Toss cooked pasta with 1 Tbsp of olive oil in medium bowl; season to taste with salt and pepper. Set aside.
- Heat 2 Tbsp of olive oil in medium skillet on HIGH, until oil faintly smokes. Add shrimp; cook, stirring continually, until shrimp reaches 120 degrees about 1 min (DO NOT OVERCOOK). Remove from pan; set aside.
- Reduce heat to MEDIUM. Add remaining 1 Tbsp olive oil to pan; add mirepoix. Cook, stirring, about 4 min until soft but not browned. Stir in wine; simmer 5 min, until liquids are reduced by one-third.
- Add vodka sauce. Rinse sauce jar with about 1/4 cup water; add this liquid to pan. Simmer 3-4 min. Add zucchini; simmer 2 min. Return shrimp to pan, simmer 1-2 min to heat. Add baby spinach; cook until wilted, about 30 seconds.
- Serve over pasta. Garnish with a sprinkle of pine nuts.
Mirepoix is the French name for a combination of onions, carrots, and celery. You can make you own by finely dicing the above. If I’m making a fast weekday dinner, I’ll save time by buying a bag of prepared Mirepoix from the Wegmans produce department.
Cooking time (duration): 35 min
Number of servings (yield): 4
Inspired By: Vodka Shrimp & Spinach
Each serving (About 1 1/2 cup pasta with sauce) contains 550 calories, 36 g carbohydrate, (6 g fiber), 32 g protein, 29 g fat, (6 g saturated fat), 180 mg cholesterol, 180 mg omega-3 fats, and 700 mg sodium.