Frozen or fresh shrimp (size 31-40 or larger). Several shrimp per person.Can leave shells on or remove – your preference.

White cooking wine (We keep a bottle of Livingston Cellars Chablis Blanc on hand just for cooking.)

Fresh baby spinach

Fresh basil and parsley, finely chopped, about 1/2 cup. Put aside a few additional whole pieces for garnish.

Salt and pepper

Fresh garlic. Several cloves, peeled, slightly smashed and chopped.

Butter

Olive oil

Really good parmesan reggiano (We like Liuzzi’s and buy it in a big chunk!)

Farfalle pasta (make as much as you need for number of people)

Defrost shrimp in bowl of water. Drain. If using fresh shrimp, skip this step.

Cook farfalle according to directions. Drain, rinse and put back in pot tossed with a little butter or olive oil (your preference). Gently reheat and cover to keep warm.

In large saute pan on medium heat, melt several Tablespoons of butter and add a dash of olive oil (no more than 1 T). Add garlic and cook for about a minute. Soften, do not brown! Add shrimp and cook until shrimp is almost cooked through (flip the shrimp to cook evenly). Total cooking time should only be about 3-4 minutes depending on size of shrimp. Pour in some white wine, enough so tops of shrimp are just above the liquid. Add some freshly ground pepper and a few dashes of salt and most of the freshly chopped herbs, saving a couple of Tablespoons for garnish. Let simmer for another 2-3 minutes. 

For each person, we serve this in larger cereal bowls or veggie serving bowls.

In each bowl, put a handful of raw spinach (that’s right – raw!!), topped with a serving of pasta. Sprinkle a little of the remaining fresh chopped herbs over this. Place several shrimp on top of pasta along with some of the butter/wine/garlic sauce. Grate some fresh cheese over all as well as a little freshly ground black pepper. Garnish with a few whole basil and parsley leaves.