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Linguine with Grilled Gulf Shrimp Dried Tomatoes and Wilted Spinach
½ lb. linguine pasta, dry weight
3⁄8 C olive oil (divided)
1½ C dried tomatoes
1 C hot water
16 shrimp (10 - 15 count), peeled and deveined
Salt (to taste)
Black pepper (to taste)
¼ C peeled, chopped garlic
2 lbs. leaf spinach, stemmed, washed
¼ C Madeira wine
1 C washed, stemmed, chopped fresh basil leaves
2 T washed, stemmed, chopped fresh thyme leaves
1 C grated Wisconsin Asiago cheese
1 C grated Wisconsin Parmesan cheese
Cook the linguine in a large pot of salted boiling water until al dente. Drain. Toss with ¼ cup of the olive oil and reserve. In a small bowl, combine dried tomatoes with water. Set aside and let soak for at least ½ hour. Preheat an outdoor grill or grill pan. Season shrimp with salt and pepper, rub with 2 tablespoons olive oil and grill 2 - 3 minutes until cooked. Reserve. Preheat a 12-inch sauté pan. Pour in remaining 6 tablespoons olive oil and reserved shrimp; add garlic and toss lightly. Add leaf spinach and toss so it begins to wilt. Add reserved linguine, Madeira wine, basil, thyme, dried tomatoes, and liquid. Allow the pasta to cook over medium heat to absorb the liquids. Season to taste with salt and pepper. Portion onto serving plates and top with Asiago and Parmesan cheeses.
Yields 4 servings
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