Spinach Trenette Agata(Pasta)
Spinach Trenette Agata(Pasta) is an moderately easy dinner. Made with 4 tbsp. butter, 1 lb. large shrimp, cleaned, 8 roma tomatoes, peeled and diced (about 2 1/2 c.), 1/2 lb. mushrooms, sliced and 1/4 c. brandy, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Cook pasta to al dente and drain.
In large skillet, melt butter over medium-high heat and saute shrimp for 2 to 3 minutes or until shrimp are firm and opaque.
Remove shrimp; set aside. Add tomatoes and mushrooms to skillet and saute for 5 minutes. Stir in brandy, basil, salt and pepper.
Add cream and cook until sauce is reduced by 1/3, about 5 to 7 minutes.
Stir in Parmesan. Reduce heat to low and add shrimp to sauce.
Stir for 1 to 2 minutes to heat shrimp.
In heated serving dish, pour sauce over warm pasta, toss gently and serve.
π· Perfect Pairings
Complete your meal with these
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