Shrimply delicious

Irisa Raina 9

By
@Irisa

This recipe does have quite a few ingredients, but it really goes together quickly and easily.

Don’t let the amount of onions fool you….when they cook down you’ll have ½ of what you started with much like cooking spinach.

Also if you have fresh mushrooms you can use them as well, for this dish I like the small button mushrooms that come in a jar.

When cooking with wine “white or red “choose a wine you’d drink….not the stuff in the cooking isle. Bonus: if there is any wine left over you can sit and enjoy a glass or two of it.


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Comments:

Serves:

4 ~ 6 easy

Prep:

25 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 pounds jumbo shrimp “ head off, tail on “
4 cloves of oil simmered garlic “ smashed “
2 & ½ large sweet onions “ chopped “
2 tablespoon garlic oil “ for sautéing the onions “
2 tablespoon unsalted butter “ for sautéing the onions “
1 large orange
1 lemon
2 teaspoon turbinado sugar
2 jars – 4.5 ounces button mushrooms “ drained “
1 poblano pepper “ seeded and cored “
1 jar – 12 ounce jar of artichokes “ drained “
1 yellow squash sliced into strips
1 – 6 ounce bag fresh spinach “ washed and chopped “
1 can – 14.5 ounce can fire roasted tomatoes “ drained “ reserve liquid
1 tablespoon unsalted butter “ for sautéing the vegetables’ “
1 lb. pasta of your choice
white wine
parmesan cheese

HOW TO MAKE GARLIC OIL:

cook 2 heads of garlic in 2 cups of oil let it cool and then peel and clean the garlic and set aside, this is how you’ll get the garlic oil.

Directions Step-By-Step

1
In a very large pan “ you’ll use this for the rest of the recipe “chop the onion and sauté it with the garlic, garlic oil, butter and sugar till it is caramelized, remove and set aside.
2
Put the shrimp in the pan and add the wine “ enough just to cover the shrimp” to the pan along with the juice from the orange and lemon, bring this to a simmer and cook the shrimp till they are almost done. They will cook further when added to the vegetables.
3
Bring a pot of salted water to a rolling boil and cook the pasta according to the box directions, drain and rinse, put back in the pot & cover till you are ready to serve this dish. Reserve one cup of the pasta water, and add it to the pot of pasta and toss, this will keep the pasta from sticking.
4
Remove the shrimp from the wine and refrigerate the shrimp, if you are making this ahead of time…“ reduce the wine sauce by half “then add the unsalted butter to the wine and add the mushrooms, artichokes, squash, tomatoes, peppers and spinach. Cook on low till the peppers are soft, and spinach has wilted.
5
Add the reserved tomato broth to the wine and cook for just a minute. Add the shrimp and cook for 3 minutes or until the shrimp look fully cooked.
6
Serve over pasta and freshly grated cheese, and toasted baguette bread.

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy