SHRIMPLY DELICIOUS
This recipe does have quite a few ingredients, but it really goes together quickly and easily. Don't let the amount of onions fool you....when they cook down you'll have ½ of what you started with much like cooking spinach. Also if you have fresh mushrooms you can use them as well, for this dish I like the small button...
Provided by Irisa Raina 9
Categories Seafood
Time 1h25m
Number Of Ingredients 20
Steps:
- 1. In a very large pan " you'll use this for the rest of the recipe "chop the onion and sauté it with the garlic, garlic oil, butter and sugar till it is caramelized, remove and set aside.
- 2. Put the shrimp in the pan and add the wine " enough just to cover the shrimp" to the pan along with the juice from the orange and lemon, bring this to a simmer and cook the shrimp till they are almost done. They will cook further when added to the vegetables.
- 3. Bring a pot of salted water to a rolling boil and cook the pasta according to the box directions, drain and rinse, put back in the pot & cover till you are ready to serve this dish. Reserve one cup of the pasta water, and add it to the pot of pasta and toss, this will keep the pasta from sticking.
- 4. Remove the shrimp from the wine and refrigerate the shrimp, if you are making this ahead of time..." reduce the wine sauce by half "then add the unsalted butter to the wine and add the mushrooms, artichokes, squash, tomatoes, peppers and spinach. Cook on low till the peppers are soft, and spinach has wilted.
- 5. Add the reserved tomato broth to the wine and cook for just a minute. Add the shrimp and cook for 3 minutes or until the shrimp look fully cooked.
- 6. Serve over pasta and freshly grated cheese, and toasted baguette bread.
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