Perfect for a summer's eve, this dish is best served just slightly warmed or at room temperature.
Main Ingredient: Shrimp
|1 tablespoon||Extra virgin olive oil|
|24 jumbo||Shrimp; raw, peeled and deveined|
|3 cups||Spinach; packed|
|1 cup||Feta cheese; crumbled|
|1 pinch||Black pepper|
|Charred Tomato Vinaigrette|
|8 whole||Plum tomatoes; cored|
|1/3 cup||Extra virgin olive oil|
|4 teaspoon||Sherry vinegar or wine vinegar|
|1||Garlic clove; minced|
|1/4 teaspoon||Black pepper|
|1 pinch||Hot Chilli flakes|
|Charred tomato vinaigrette|
|1||On small rimmed baking sheet, broil tomatoes, turning every 5 minutes, until well charred, about 15 minutes. Let cool.|
|2||Dice tomatoes and place in strainer set in bowl; let stand for 5 minutes to accumulate juice. In blender or small bowl, blend together tomato juice, oil, vinegar, garlic, salt, pepper, and hot pepper flakes (if using) until smooth. Return to bowl; add diced tomatoes. (Make-ahead: Cover and refrigerate for up to 2 days; bring to room temperature before using.)|
|1||In frying pan, heat oil over medium-high heat; saute shrimp, salt and pepper until pink, about 3 minutes. Add to tomato vinaigrette, tossing to coat.|
|2||Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add shrimp mixture, spinach and all but 1/4 cup (50 mL) of the feta; toss to combine. Serve sprinkled with remaining feta.|
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