Penne with Shrimp, Sun Dried Tomatoes, Spinach & Feta
A one-pot meal that’s sure to please a crowd.
3 tablespoons First Street extra-virgin olive oil
1 tablespoon First Street unsalted butter
1/2 sweet yellow onion, diced
1 pound First Street 16/20 Raw Shell On Ez White Shrimp – thawed,
peeled & deveined
1/4 cup dry white wine
3 garlic cloves, minced
1/2 cup chopped sun dried tomatoes, drained
2 cups fresh baby spinach leaves
6 basil leaves, roughly chopped
1 pound First Street penne rigate pasta, cooked and drained
1/2 cup First Street crumbled feta cheese
Salt and pepper, to taste
Combine 2 tablespoons of olive and butter in a large sauté pan over medium heat. Add the onion and sauté heat until tender and beginning to caramelize, about 10 minutes.
Season the shrimp with salt and pepper. Increase the heat to high and add the remaining tablespoon of olive oil to the sautéed onion. Add the seasoned shrimp and sauté until they are until they start to turn pink, about 2 minutes. Deglaze the pan with the white wine and cook for 1 minute. Add the garlic, sundried tomatoes, spinach leaves and basil and cook for 2 minutes, stirring often.
Add the cooked penne pasta and toss to coat. Sprinkle the crumbled feta cheese on top and serve.