Shrimp & Spinach Pappardelle


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If you have never stepped away from the boxed pasta aisle and into the realm of specialty fresh made pasta, you are truly missing out. I received as a gift from my sister, one of my most favorite pastas ever, Sweet Potato Pappardelle made from a specialty store in upstate NY. Pappardelle is a large, flat pasta noodle that is similar to the consistency of fettuccine, but wider.

Pasta is a food that often gets a bad wrap, however it can easily be a part of a healthy diet. More often than not, it is the surge of calories and the enormous portion sizes that restaurants serve or the heavy creamy sauces that make the pasta dish a caloric explosion and an unfriendly visitor to our waist line.

I see pasta as a wonderful source of carbohydrate energy, especially when it is prepared with wholesome ingredients such as sweet potatoes, spinach, tomato or other vegetable purees and whole grain flours.

When mixed with lean proteins and colorful produce or a delicious lycopene rich tomato sauce, you will not only get a well balanced meal with fiber to help stabilize blood sugars, but a delicious, nutrient rich delight. Anything overdone or too much of, will contribute to weight gain, not just our beloved pasta. So lets keep pasta out of the ring, shall we?

This particular specialty pasta has underlying flavors and hues of fresh butter, sweet potatoes and cinnamon which was a really nice accompaniment with the rich and creaminess of the combined spinach and feta along with garlic shrimp, a local smoked salt and herb infused extra virgin olive oil.

Take time out to treat yourself to some local and unique products and I guarantee your culinary creations will never be the same. The ingredients will do all of the work for you, so be creative and have fun. Don’t be afraid to pair unique, unexpected elements.

Instructions: Boil pasta and set aside. In a saute pan, add 2 tbsp fresh garlic and desired quantity of shrimp. Cook until just done. Add several handfuls of fresh spinach leaves and cook on low heat until spinach is wilted, but still bright in color. Add the cooked spinach and shrimp over the pasta tossing with extra virgin olive oil, your favorite salt and a generous amount of fresh feta crumbles. Enjoy!

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