RJ and Anna came for a visit today and, seeing as how both Maria and Anna are Italian, I focused my vegetarian lunch around seafood (yes, no purist here) whipped up Italian style. To be honest, one of the other reasons I went for shrimp pasta was because of a terrible shrimp pasta I had recently at le Bistro at Chateau Mont-Ste-Anne, where they saw fit to charge me $30 for 2 shrimp and a spoonful of cappellini. Yes, quite literally one bite. So, this is a bit of a fanculo to them.
Shrimp + Spinach Sauce
Serves 4-6
1/4 cup olive oil
1 cup chopped shallots (4 large french shallots) or 2 med. onions
10 cloves (2/3rd bulb)
Zest of 1 lemon
1 cup of Matane shrimp (any shrimp would do, these are just sweeter and more delicious)
4 sprigs thyme
5 sprigs oregano
1/2 lb spinach, chopped
Juice of one lemon
2 tsps fish sauce
2 tbsps chopped chervil
Pecorino, capers, ground pepper to taste
Easily made, this is just a matter of sauteeing the shallots in olive oil until tender, then adding in the garlic and lemon zest and sauteeing for a few additional minutes, until the garlic has softened. Add the shrimp, thyme, and oregano, toss and fry until there any liquid given off by the shrimp has been absorbed. Add in the spinach, lemon juice, and fish sauce and reduce until the spinach is wilted and there is only a little liquid remaining and then add the chervil.
Toss the sauce in a hot pan with the pasta and the pecorino, pepper, and capers, until the sauce is fully incorporated into the pasta.
Garnish with a bit of chervil, some cherry tomatoes, or cheese.
Most excellent!
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