Fresh Italian Contest Entry

Entries continue to come in for our Fresh Italian recipe contest. Next week we'll be selecting a winner to receive a $100 gift card and a chance to cook the dish here in the 518 West kitchen. If you haven't gotten your recipe in, email us this week 518West@518West.com.

Here's another example of the great entries we've received. This recipe for Shrimp and Spinach Pasta comes to us from Scott Sides in Garner:

Gamberetti e Spinaci Pappilon Pasta
(serves 6)

Ingredients:
1 box of Bow Tie Pasta
1 lb. Fresh large shrimp (deveined and pealed)
2 cloves of Garlic (finely chopped)
2 tablespoons EVOO
1 tablespoon butter
1 whole lemon
¼ cup of Sun Dried Tomatoes (chopped)
1 bunch Fresh spinach
1 - 4 oz. package of Feta Cheese
Fresh Grated Parmesan Cheese
 
Directions:
In a large sauce pan, cook bowtie pasta according to directions of box.  In the last 2 minutes of cooking pasta add sun dried tomatoes to the boiling water to soften.

In large sauté pan, heat olive oil and melt butter over medium heat.  Add garlic, cook approx. 4 minutes until lightly brown.  Add shrimp and squeeze half of lemon onto the shrimp, and cook until shrimp turn bright pink.  Add spinach and cover for a couple of minutes until spinach is wilted.  Remove from heat.

Drain pasta/sundried tomatoes and put into large bowl, add shrimp and spinach mixture (undrained), sprinkle on Feta Cheese, squeeze the other half of lemon on top and stir.  Sprinkle with Parmesan cheese. Serve with toasted garlic bread.

Pour your favorite Pinot Grigio and enjoy!