In tonight’s classic, quick-cooking dish, we’re tossing plump shrimp and spaghetti in marinara sauce (tomato sauce seasoned with garlic and red pepper flakes). We’re brightening the sauce with a bit of verjus—the tart juice of young wine grapes—and rounding it out with a touch of butter. Spinach and parsley add verdant color and fresh flavor to the dish.
Ingredients
Ingredients
- 10 oz Shrimp
- 1 14-Ounce Can Whole Peeled Tomatoes
- 6 oz Spaghetti
- 4 oz Spinach
- 2 Garlic
- 1 Parsley
- 2 tbsp Butter
- 1 tbsp Verjus Blanc
- 1/4 tsp Crushed Red Pepper Flakes
Instructions
Instructions
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Roughly chop the parsley leaves and stems.
Cook the spaghetti:
Add the spaghetti to the pot of boiling water. Cook 7 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the spaghetti cooking water, drain thoroughly and return to the pot.
Make the sauce:
While the spaghetti cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the tomatoes (be careful, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened and saucy.
Cook the shrimp:
While the pasta continues to cook, pat the shrimp dry with paper towels. Season with salt and pepper. Add the seasoned shrimp to the pan of sauce and cook, stirring occasionally, 2 to 3 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
Finish the spaghetti:
To the pot of cooked spaghetti, add the cooked shrimp and sauce, spinach, butter, verjus, and half the reserved spaghetti cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spaghetti is coated and the spinach has wilted. (If the sauce seems dry, gradually add the remaining spaghetti cooking water to achieve your desired consistency.) Turn off the heat and stir in half the parsley. Season with salt and pepper to taste.
Plate your dish:
Divide the finished spaghetti between 2 dishes. Garnish with the remaining parsley. Enjoy!