Preparation:
Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Sauté a few seconds.
Add shrimp and chili paste. Cook until shrimp turn pink. Set aside. Arrange hot cooked pasta on serving platter or individual plates. Arrange shrimp over pasta. Sauté spinach and tomatoes in half of butter until tender.
Stir in remaining butter, bit by bit, until all butter in pan is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.
Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif. |
