Shrimp fra diavolo with spinach

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This delicious dish partly mussels fra diavolo with shrimp instead of mussels, with spinach and spinach linguini like shrimp scampi with spinach.

Serves 1, multiply as necessary.

1.5 oz. linguini
2 cloves garlic, minced
1 tbsp. olive oil
1 large or 2 small Italian plum tomatos, diced
1/8 tsp. dried oregano
1/4 tsp. crushed red pepper
0.5 oz. fresh parsley, chopped (1/4 c.)
1 oz. white wine
4 oz. uncooked shrimp, shelled and deveined
2 cups fresh spinach
salt
pepper

Cook pasta according to package directions. I used Barilla spinach linguini though regular or fine linguini also work well.

Heat a sauté pan over medium high heat. Add olive oil to the pan. Add the garlic, diced tomato, dried oregano, crushed red pepper, chopped fresh parsley and white wine. Add the shrimp, cover, and cook for 5 minutes.

Remove the cover from the pan. Add the spinach, leaving the pan uncovered. Cook until the spinach is wilted, about a minute. If it looks too dry, add a little more wine.

Season with salt and pepper.

Add the pasta to the pan and toss.

Plate the contents of the pan.

Pictured with a slice of Red Hen Bakery Mad River Grain bread and Schmitt Söhne Riesling.