Friday, the end of the week. Sometimes it's just too much at the end of the day to want to cook a meal. Luckily, I live close to a pretty decent grocery. I wanted something easy. Shrimp. Fast cooking. Delicious. Easy to prepare. So here's what I cooked last night!
I sauteed a pound of peeled and de-veined jumbo Gulf shrimp in a little EVOO. When they were almost done (PLEASE Do NOT overcook them or they turn into little erasers and should not be eatcn... ever) I removed them to a bowl and let them rest. I added chopped garlic and an entire bag of pre-washed baby spinach to the pan along with about a quarter cup of sundried tomatoes packed in olive oil, some cracked red pepper (to taste) and sauteed until the spinach was wilted. A quarter cup of a dry white wine (a decent chardonnay worked pretty well) added to the mix, add back the shrimp and serve immediately over whole wheat angel hair pasta with some Parmigiano-Reggiano. Delicious. Amazingly easy. Endless variations. Try it.