Sauteed Garlic and Shrimp Pasta
Fresh and flavorful ingredients make this pasta dish an effortless classic. Garlic and shrimp pair exceptionally with buttery, rich truffle oil and the highlights of green from young spinach leaves and peas offset the whole dish. This will taste like an expensive dinner out but will have the value and ease of a simple home cooked dish. Serve this garlic and shrimp pasta up whatever the season–it is light, filling, and delicious . Enjoy!
1/2 box whole wheat thin spaghetti (cooked according to package instructions)–reserve 1 T cooking water
3 tablespoons white truffle oil, divided (you can substitute olive oil as well)
1 pound medium shrimp, shelled and deveined
9 cloves garlic, pressed
2 cups baby spinach leaves
1 cup frozen peas
salt and freshly ground pepper
In a large saute pan with sides at least 2 inches high, add 2 tablespoons truffle oil and bring to medium-high heat. Add shrimp and cook 1-2 minutes-till one side is just starting to turn pink, then add in garlic, spinach, and frozen peas. Cook another 1-2 minutes until spinach begins to wilt and add in cooked pasta along with 1 T of its cooking water. Season with salt and pepper and finish with remaining truffle oil. Top with grated Parmesan and serve immediately. Garlic and Shrimp Pasta-effortless entertaining at its best!