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JUDI’S RECIPES – WEEK 24 – NOVEMBER 16, 2021

NOVEMBER 16, 2021

Hello Everyone,

Here we are at the end of the harvest season.  This season had its ups and downs. The weather was wild, and that affected all the crops. We hope for the end of the pandemic and the stabilization of the weather. Next year will be better.

Today’s recipe is a quick and easy one that utilizes a very popular herb – one for which Stoneledge Farm is justifiably famous: garlic. We love it!

SHRIMP WITH GARLIC BUTTER

Ingredients

  • 1 lb pasta (spaghetti, linguine, or capellini)
  • 2 TBS salted butter
  • 6 cloves garlic, finely diced
  • 1 lb peeled and deveined shrimp, tails off.
  • 1 small yellow onion, diced
  • 1/2 cup white wine
  • 5 oz sun-dried tomato strips in oil, drained (reserve 1 tsp of the oil for cooking)
  • 1 3/4 cups Half and Half
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed and dried
  • 2/3 cup freshly grated Parmesan cheese
  • 2 tsp dried Italian herbs (oregano, basil, thyme)
  • 1 TBS fresh parsley, chopped

Instructions

    1. In a large skillet over medium-high heat, melt the butter and add the garlic. Cook until fragrant (about one minute). Add the shrimp and cook for two minutes on each side, until just cooked through and pink. Transfer to a bowl and set aside.
    2. Cook the onion in the butter remaining in the skillet. Pour in the wine and cook until the mixture is reduced by half.  Scrape up any bits on the bottom of the pan. Add the sun-dried tomatoes and saute for 1-2 minutes.
    3. Reduce the heat to low-medium, add the Half and Half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
    4. Add the spinach leaves and allow them to wilt in the sauce, then add the parmesan cheese. Simmer the sauce for another minute, until the cheese melts.
    5. Return the shrimp to the pan; sprinkle with the herbs and parsley, and stir through.
    6. Stir in the pasta and 1/4 cup of the pasta water, stirring until the sauce thickens and is heated through.

Serve and enjoy!

Well, that’s it. Those of us in the core group will miss you during the winter months. We hope you stay warm and cozy and we’ll see you back at the church in June.

Have a delicious week, a happy Holiday Season, and a safe winter.

Best,

Judi