Monthly Archives: June 2018

2 Tbsp olive oil, divided                        1 lb medium shrimp
3/4 tsp kosher salt, divided                   4 C chicken stock
5 oz snap peas, halved crosswise        4 oz baby spinach
1/4 C chopped green onion                   2 Tbsp white vinegar
10 oz uncooked gemelli pasta              2 Tbsp shredded Romano
1.5 C chopped broccolini
1 large red bell pepper, chopped
1/2 tsp crushed red pepper (optional)

Heat 1 Tbsp olive oil in Dutch oven. Sprinkle shrimp with 1/4 tsp Kosher salt.  Add shrimp and cook until cooked through, about 3-4 minutes. Remove shrimp & set aside.  Drain.  Add 1 Tbsp olive oil.  Add bell pepper, snap peas and green onion.  Cook, stirring often, until tender, about 4 minutes.  Add mixture to shrimp; cover and keep warm.
Add pasta, chicken stock and remaining 1/2 tsp salt to Dutch over, bringing to boil.  Boil, stirring occasionally, until pasta is almost tender and stock absorbed, about 9 minutes.  Add spinach and Broccolini, cooking til spinach is wilted.  Stir in shrimp mixture and vinegar.  Top with cheese to serve!

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