Ingredients
1 bag frozen raw jumbo shrimp
1 whole tomato - chopped
1 bag fresh spinach
1/2 bag pine nuts
Olive oil
Salt and pepper
2 cloves garlic
1 lb. bow tie pasta
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cotton twine for trussing, tying roasts, bouquet garni
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cotton twine for trussing, tying roasts, bouquet garni
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown garlic in oil - cover. Add shrimp. Pour in white wine (twice around pan). Cover and steam until shrimp are a little pink. Add chopped tomato and cover. Keep cooking about 3 or 4 minutes. When shrimp is almost cooked, add in spinach, salt and pepper. Cook until spinach melts down and add pine nuts. Cook bow tie pasta, then add into the mix.