Greek Shrimp Pasta
9 oz cooked linguine 12 peeled and deveined shrimp 3 oz diced tomatoes 2 oz spinach 2 tbsp feta cheese
Basil Oil
1 c packed basil picked from the stem 1 / 2 c olive oil
Garlic Basil Sauce
3 oz basil oil 1 tsp minced fresh garlic 2 oz white wine 4 oz vegetable stock 2 tbsp butter
Preheat pan . Add basil oil and garlic , and sauté until garlic turns a nice golden color — about 1 minute . Add shrimp , and sauté shrimp until they start to get some color . Deglaze the pan with white wine , and let it cook for at least 60 seconds to burn off alcohol . Add vegetable stock and butter . Be sure not to overlook or brown the butter . When the butter is completely melted , add the tomatoes . Cook the pasta in boiling water and add it to the pan . Toss the pasta so the sauce completely covers the noodles . Add spinach and toss to gently wilt it . Serve and top with feta cheese .
Photo by Tracy A . Toler Photography .