Summer Pasta Recipe

Friday, May 30, 2014

If you are looking for a lighter style meal but still filling, this is it. Travels well too if your going to a picnic or need to bring something for a delicious potluck. Seafood lovers will go for seconds with this shrimp filled pasta dish! If you love pasta with vegetables and seafood this is the summer meal for you!

2 pounds large shrimp cleaned, scallops or any other shell fish you like

Note: you can substitute boiled chicken breast cubed or cut up Turkey breast

1 pound fresh plum tomatoes cleaned and put through the food 
processor leaving chunks

3  cloves fresh minced garlic

olive oil

1/2 cup white wine

springs of fresh parsley

fresh basil

1 bag of fresh spinach around 12 to 16 ounces

1 pound broccoli florets par boiled

Optional additions: sliced peppers, black sliced olives, sliced onions can be added with the tomatoes. 

 Cooked Pasta boiled in salt water to package directions. 

In a large fry pan, add 1/4 cup olive oil, garlic, broccoli florets and spinach. Saute until spinach has wilted. Add the white wine and tomatoes. Cook for around 8 minutes.
In the meantime boil your favorite pasta ,( penne pictured) and set aside.
Add the shrimp to the pan and cook until the shrimp turns pink, around 4 to 5 minutes. Add the fresh herbs and stir. Mix drained pasta with shrimp mixture and serve.

+claudia lamascolo  Author

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