Recipes
Sauteed Argentine Red Shrimp with Mediterranean Spaghetti
Rich Argentine Red Shrimp meets saucy pasta, creamy crumbled feta, and bitter olives in this Mediterranean-inspired dish.
- Instructions:
- Cut 1/3 of the top off the whole bulb of garlic, drizzle top with 1 tsp of oil, place in tin foil and bake in oven at 350°F for 35 minutes, set aside to cool
- Cook spaghetti in heavily salted water, strain but do not rinse once cooked
- Saute 3 tbsp oil, roasted garlic, and chili flake in a large pan
- Add Argentine Red Shrimp to the pan, season with salt and pepper as desired and cook for about 10 minutes or until an internal temperature of 145°F is reached
- Remove the Shrimp from the pan
- To the fond in the pan, add the white wine and simmer until halfway reduced
- Add the vegetable stock to the pan and simmer until halfway reduced
- Drop in the tomatoes, cooked pasta, butter and olives in the pan
- Add the spinach to the pan and cook until wilted
- Stir in the cooked shrimp, feta and basil
Ingredients:
8 Argentine Red Shrimp
1 whole head of garlic
2 cups baby spinach
1/4 cup crumbled feta
2 tbsp kalamata olives, chopped
1/4 cup heirloom tomato, small dice
2 tsp parsley, finely chopped
1 tbsp basil, chiffonade
1/4 cup olive oil
3 tbsp white wine
1 tsp chili flake
2 tbsp butter, cold
2oz spaghetti
1/4 cup vegetable stock