It's our one year wedding anniversary today, so we decided to treat ourselves to something a bit decadent and spicy. This dinner came together really quickly and makes a TON!
Skill Level: Easy
Time to Make: 1 hour (30 minutes inactive)
16 ounces pasta of your choice
2 teaspoons olive oil
1 small bunch of fresh parsley
1 medium yellow onion
1 tablespoon garlic butter (Or 1 tablespoon butter and 2 garlic cloves)
1/4 cup dry red wine
28 ounces crushed tomatoes
28 ounces petite diced tomatoes
Crushed red pepper, salt, pepper, and sugar to taste
1 pound peeled deveined shrimp (tails on or tails removed depending on your preference)
2 cups fresh spinach
1/2 cup heavy cream
Extra virgin olive oil for serving
Prepare Ingredients: Bring a large pot of salted water with the 2 teaspoons of olive oil to a boil. Mince the parsley. Dice the yellow onion. Pat the shrimp dry and season with salt and pepper.
Start the Sauce: Heat a slick of olive oil over medium high heat in a large pot. Once hot, add the onion and cook, stirring regularly, for 8-10 minutes until very brown. Add the garlic butter and continue cooking an additional 3-4 minutes until the butter is very frothy and browned. Add the red wine and reduce heat to a simmer, scraping off any browned bits stuck to the bottom of the pot. Stir in all the tomatoes and season with salt, pepper, and crushed red pepper to taste. Stir in a sprinkle of sugar. Cover and simmer for 30 minutes.
Cook the Pasta Stir the pasta into the boiling water and cook until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Toss the pasta with a bit of extra virgin olive oil and the minced parsley and set aside.
Finish the Sauce: Taste the sauce and season with salt, pepper, crushed red pepper, or sugar according to your taste. Stir in the shrimp and spinach and cook for 5-7 minutes until the shrimp are opaque and cooked through and the spinach has wilted. Stir in the heavy cream and reserved pasta cooking water and cook an additional 4-5 minutes. Toss the pasta in the sauce and cook for 1-2 minutes more before removing from heat.
To Serve: Serve the pasta in shallow bowls topped with a tiny drizzle of extra virgin olive oil (if desired) and a crack of fresh pepper. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!