Picture the rich, creamy sauce infused with garlic and a hint of lemon, coating each piece of al dente farfalle. The shrimp bring in a succulent, juicy texture, the toasted pine nuts add a satisfying crunch, and the spinach balances everything with its fresh, slightly bitter note. It’s a symphony of flavors and textures that will have your taste buds singing. 🍝🦐🍋
Gamberetti e Pinoli
Flavor Balance: Garlic, olive oil, shrimp, butter, and spinach make a harmonious mix. Texture: Al dente pasta, tender shrimp, crunchy pine nuts. Umami: Parmesan adds depth. Zing: Lemon juice cuts through richness.It’s a flavor-packed dish! 🍋🍤🍝
Ingredients
- 1 lb farfalle pasta
- 2 tbsp butter
- 2 tsp minced garlic
- 12 medium raw shrimp peeled and deveined
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/3 cup lemon juice
- 4 tbsp cold butter
- salt and white pepper to taste
- 1/2 cup toasted pine nuts
- 6 cups spinach (10oz bag) washed and dried
- grated parmesan for serving
Instructions
- Cook the farfalle according to package instructions, reserving 1 cup of pasta water. Toss pasta with a little olive oil, butter and parmesan cheese then set aside.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and sauté for about 1 minute, just until fragrant.
- Add shrimp and sauté for about 30 seconds, until the shrimp is just half-cooked.
- Add the white wine, stirring to loosen any brown bits on the bottom of the pan. Cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
- Add heavy cream to the pan and cook for 3 minutes to reduce. Stir in the lemon juice. Remove from heat and add 4 tablespoons of cold butter, one piece at a time, stirring each piece until melted before adding the next.
- Season with salt and white pepper. Stir in the toasted pine nuts. Return the pan to heat, add spinach, and cook, stirring for 1 1/2 minutes or until wilted.
- Return the shrimp to the pan, stirring to coat and heat through. Add reserved pasta water if needed.
- To serve, divide the farfalle between four warmed serving dishes. Arrange the shrimp on top, spoon the remaining contents of the pan over the shrimp, and sprinkle with grated parmesan.