The white wine can be replaced with clam juice or water if desired.
Fusilli with garlic and lemon shrimp, sundried tomatoes, spinach and feta
12 oz. (340 g) pkg
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
1Heat 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.
2Cook 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.
3While 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.
4Add 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.
5Serve in shallow bowls while hot.
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