Recipes from the Grapevine Cottage

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Shrimp Penne with Spinach in a White Wine Cream Sauce

Here is a recipe from a previous staff member chef Jodi Gogis. She tells me that she experiments with new recipes on Sunday night's and last night she was working on a new grilled vegetable lasagna that sounds great. We will look for that one soon (I'll find out how her husband liked it). This week she has supplied us with a shrimp dish that has Saturday night written all over it! Try this with a big California Chardonnay or lighter bodied Pinot Noir from Oregon.

From Chef Jodi...

Serves 6

2 tablespoons butter
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
3 each garlic cloves, minced
16 ounces penne
1/4 cup fresh basil
1 cup heavy cream
3/4 cup white wine
1 teaspoon lemon juice
2 cups fresh spinach
3/4 cup Romano
red pepper flakes (optional)

1. Cook pasta, drain and set aside.
2. In a large sauté pan, melt butter and oil. When hot, add shrimp and garlic, cooking and stirring for 6-7 minutes. Remove shrimp, set aside.
3. In same sauté pan, add cream, wine, spinach, basil to pan. Stir and simmer.
4. Add Romano and seasoning, stir well and adjust seasoning. Add pasta and shrimp.
5. Top with fresh basil, lemon juice and more red pepper flakes, if desired.