Spouse was out of town recently, which gives me license to cook a few things he doesn't like! He doesn't care for fish or shrimp so they're usually at the top of my list. This time I tried a new recipe from a freebie magazine published by HyVee, a local grocery store. It turned out great, but I'm sure it would have been even better if I'd remembered to buy a lemon. I'm no pro in the kitchen, but even I know that if it's listed in the recipe name, it's probably an important ingredient!
This is what the pasta looked like before I added the spinach. I used the "soften" focus on my photo so you wouldn't notice the mess I'd made all over the stove. :)
Greek Pasta with Shrimp, Garbanzo Beans, and Lemon
8 ounces dry bow-tie pasta (it's so cute!)
1/4 cup extra virgin olive oil
Oregano leaves from 8 fresh sprigs
Thyme leaves from 8 fresh sprigs
5 cloves garlic, sliced
1 pound fresh shrimp, peeled and de-veined
1 15 ounce can garbanzo beans, drained
1 large handful baby spinach
Kosher salt and cracked black pepper, to taste
Plain Greek or regular yogurt (optional, for serving)
Zest and wedges from 1 lemon, optional for serving
Prepare pasta according to package directions. Drain and rinse; set aside. Heat a large Dutch oven over medium-high heat. Add oil, herbs, and garlic and saute 15 to 30 seconds. Add shrimp; saute 1-2 minutes or until shrimp just turn pink. Fold in beans and pasta; heat through. Remove from heat and fold in spinach. Season to taste with salt and pepper.
Turn out onto a large platter to serve. If desired (YES, PLEASE!!), top with dollops (can't decide if I like that word...) of yogurt, olive oil, and freshly grated lemon zest and wedges. (Oops, no lemon for me...but it was still great!)
This is what the pasta looked like before I added the spinach. I used the "soften" focus on my photo so you wouldn't notice the mess I'd made all over the stove. :)
Greek Pasta with Shrimp, Garbanzo Beans, and Lemon
8 ounces dry bow-tie pasta (it's so cute!)
1/4 cup extra virgin olive oil
Oregano leaves from 8 fresh sprigs
Thyme leaves from 8 fresh sprigs
5 cloves garlic, sliced
1 pound fresh shrimp, peeled and de-veined
1 15 ounce can garbanzo beans, drained
1 large handful baby spinach
Kosher salt and cracked black pepper, to taste
Plain Greek or regular yogurt (optional, for serving)
Zest and wedges from 1 lemon, optional for serving
Prepare pasta according to package directions. Drain and rinse; set aside. Heat a large Dutch oven over medium-high heat. Add oil, herbs, and garlic and saute 15 to 30 seconds. Add shrimp; saute 1-2 minutes or until shrimp just turn pink. Fold in beans and pasta; heat through. Remove from heat and fold in spinach. Season to taste with salt and pepper.
Turn out onto a large platter to serve. If desired (YES, PLEASE!!), top with dollops (can't decide if I like that word...) of yogurt, olive oil, and freshly grated lemon zest and wedges. (Oops, no lemon for me...but it was still great!)
Too bad Spouse missed out on such a yummy new recipe! And it's even sadder that I have to wait until his next trip to make it again!
jp
jp
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