Recipe for Pasta with Sun-Dried Tomatoes, Spinach and Grilled Shrimp

My husband worked late on Monday so I found myself cooking dinner for one. I am always trying to use up leftover items in my fridge and pantry, and had a lovely jar of chopped sun-dried tomatoes in olive oil in my fridge that I did not want to see go to waste.

So, it is that jar of sun-dried tomatoes that inspired this light pasta dish with spinach and grilled shrimp – a perfect dish for one (or a couple, since my hubby gobbled up the leftovers when he got home from work!)

 

Pasta Ingredients
Olive Oil (2-4 Tbsps.)
Onion (1/4 to 1/2 cup, chopped)
Garlic (3 cloves, minced)
Dried Basil (1 tsp.)
Sun-Dried Tomatoes (2 Tbsps., finely chopped)
Fresh Spinach (2 to 3 oz.)
Angel Hair Pasta
Pepper
Shredded Parmesan Cheese

Grilled Shrimp Ingredients
10-15 Medium to Large-sized Fresh or Frozen (thawed) Shrimp, de-veined, tails on or off (your choice!)

Marinade:
Olive Oil (1-2 Tbsps.)
Juice from 1/2 of a Lemon
Dried Basil (1/2 tsp.)
Kosher Salt

Mix the shrimp in a bowl with the olive oil, lemon juice, dried basil, and a little kosher salt. Let the shrimp marinade on a counter top while you prepare the pasta and sauce.

Prepare the angel hair pasta according to the package. Because it is thin, angel hair pasta usually takes between 5 to 7 minutes to cook.


In a cast iron skillet, heat 2-3 Tbsps. of olive oil. Add the chopped onions and sauté until they are translucent – this usually takes about 5 minutes.

 

 

 

 

 


Add the minced garlic

 

 

 

 

 


Dried basil

 

 

 

 

 


And sun-dried tomatoes.

Stir ingredients together.

 

 

 

 


Add the fresh spinach and allow it to cook down or wilt over a low to medium heat.

 

 

 

 

 

This is how it should look when completely wilted.

While the spinach is wilting (that sounds kind of sad…), oil a cast iron grill with cooking spray or a light coat of olive oil. Heat grill.

 

 

 

 


Skewer the shrimp. Place on grill for about 2-3 minutes. Flip to cook the other side for another 2-3 minutes, until shrimps’ tails curl and begin to turn a light golden brown.

Once cooked, remove the skewered shrimp from the grill so they do not overcook. Cast iron maintains its heat for a long time, even when the stove burners are off.

 

 

 


Mix the cooked pasta with the sun-dried tomato sauce. Pepper to taste and sprinkle with shredded parmesan cheese. Add the shrimp in any arrangement that suits your fancy.

Dinner is served!

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By skilletgirl Posted in Recipes

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