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Fusilli with garlic and lemon shrimp, sundried tomatoes, spinach and feta

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Prep time
icon-clock-110 Min
Cook time
icon-cooking-110 Min
Serves
icon-servings-14
Fusilli with garlic and lemon shrimp, sundried tomatoes, spinach and feta
Catelli Ancient Grains Fusilli

Ingredients

  • 12 oz. (340 g) Catelli Ancient Grains Fusilli
  • 3 Tbsp. (45 mL) extra virgin olive oil
  • 2 cloves garlic, minced
  • ½ tsp. (2.5 mL) chili flakes
  • 1 tsp. (5 mL) lemon zest, chopped
  • 1 tsp. (5 mL) sea salt
  • ½ tsp. (2.5 mL) freshly ground black pepper
  • 1 lb. (450 g) large raw shrimp, peeled and deveined
  • ¼ cup (60 mL) white wine
  • 1 Tbsp. (15 mL) capers
  • 8 sundried tomatoes, chopped
  • 2 Tbsp. (30 mL) fresh marjoram or basil leaves, chopped
  • ½ cup (125 mL) feta cheese, crumbled in large pieces
  • 2 cups (500 mL) baby spinach

Cooking Steps

Step 1

Heat the olive oil in a large skillet over medium heat. Add the garlic and chili flakes and sauté gently until fragrant, about 1 minute. Add the lemon zest, salt and pepper and remove from the heat while the pasta is cooking.

Step 2

Cook the pasta in a large pot of boiling salted water for about 9 minutes or until just al dente. Drain in a colander and return to the pot.

Step 3

While the pasta is cooking, add the shrimp to the skillet along with the white wine, capers, sundried tomatoes and cook for about 4 minutes until the shrimp are just pink.

Step 4

Add the shrimp mixture to the pasta pot along with the marjoram, feta cheese and baby spinach. Toss gently until the spinach is just wilted and the feta cheese is beginning to soften.

Step 5

Serve in shallow bowls while hot.

Tip: The white wine can be replaced with clam juice or water if desired