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AAF’s Recipe of the Day: Saturday Early Edition

Written by Asinus Asinum Fricat on April 12, 2008 – 9:15 am -

Spicy Shrimp & Spinach Tagliatelle Donnamarie

In Sydney, I sometimes named dishes after famous people. Hence Patrick White, a Nobel Prize Laureate in Literature got his Smoked Salmon dish, a couple of actors, a sole radio & television personality, a handful of others but only one politician made it to the list: the Australian Foreign Minister, who was a really cool guy (dated Shirley McLaine among other flames and one of my waitresses, to boot!) Donnamarie is quite a celebrity on DKos and on this site, she deserves a dish named after herself.

 

For four persons (leftovers can be eaten the next day when properly refrigerated)

1 pound of shelled shrimps, 1 bunch of spinach leaves (well washed), 1 chili, seeded and cut into slivers, 2 red onions, finely chopped up, 4 garlic cloves, peeled & minced, 1 lime, 1 red pepper, 1 yellow pepper, both cut into strips, a tablespoon of olive oil, 1 glass of dry white wine, half a pint of cream, a handful of pine nuts, salt & pepper to taste and 1 pound of fresh Tagliatelle (it can be any fresh pasta you like, any shape too, though Tagliatelle is one of the nicest to go with shrimps).

First get the salted water going for the Tagliatelle as you prepare your main dish. I always add a little olive oil to the water.

In a skillet, pour the olive oil, add the onions, garlic, stir till soft, then add the shrimps, the peppers, the chili slivers, keep stirring for half a minute, then add the white wine and the cream. Stir for another half a minute, in ther meantime plunge the pasta into boiling water and cook al dente, shouldn’t take more than five or six minutes, tops. Drain the water and set aside. The shrimps should be done by now, add the pine nuts and the spinach, stir a few seconds then add the Tagliatelle, mix well for another 10 seconds and serve! You can add chopped basil on top as well, if you have it.

 

 

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