Wednesday, February 17, 2016

Dinner on Hand {Goat Cheese & Spinach Pasta with Lemon Garlic Shrimp and Burst Tomatoes}

Last night's dinner was all about what I had on hand. I literally went to the refrigerator and pulled out what I had. 

It turned out really well, so I decided to share!

For shrimp:
1 T lemon juice 
6 garlic cloves (minced) 
¼ tsp cumin 
¼ teaspoon red pepper flakes 
¼ teaspoon kosher salt 
¼ teaspoon black pepper 
1 pound large shrimp, shelled and deveined (I use frozen)
Preheat oven to 425 degrees. Mix all ingredients in a medium bowl. 

If using frozen shrimp, thaw in a colander under cool running water. Pour marinade over shrimp and set aside for 20 minutes. 

Cook shrimp at 425 degrees for 10-12 minutes or until shrimp are done.

Boil pasta water. Add pasta and cook according to package directions. Reserve pasta water. 
*Helpful hint: place colander on a bowl so when pasta water drains it catches in the bowl.

For pasta:
6 cloves garlic (minced)
Baby Spinach (5 oz.)
Cherub tomatoes (10.5 oz.)
1/2 cup sour cream (I used light)
Goat Cheese (I used Garlic Herb because that's what I had on hand)
Salt & Pepper to taste
Rotini Pasta
Reserved pasta water
Parmesan Reggiano Cheese
While shrimp marinates and pasta cooks, heat oil over medium-high heat. Add garlic and sauté just until you can smell it, about 30 seconds.

Add spinach. I added the entire package. It looks like a lot, but it will wilt down to nothing. Add a big pinch of kosher salt and fresh cracked black pepper.

Once spinach is cooked, add tomatoes. 

Lower heat to medium and let tomatoes cook while pasta finishes. The tomatoes will begin to soften and will burst when you gently push on them with your spoon. Add 1/2-3/4 cup pasta water, sour cream, and goat cheese (I had about half of a 4 oz. package left, so that's what I used).  Season with salt and pepper to taste.

Once the goat cheese is melted, lower the heat to simmer and cover. Sauce will thicken slightly. Add pasta and 1/3 cup Parmesan Reggiano.

To serve, plate pasta and top with shrimp. I had some parsley on hand, so I prettied it up with a garnish.




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