Ingredients

The following ingredients have 4 Servings
  • 1 pound dried pasta ((I used linguini))
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 5-6 cloves garlic, (sliced)
  • 1 pound large, peeled raw shrimp
  • 2 tablespoons all-purpose flour
  • 2/3 cup white wine
  • 2/3 cup heavy cream
  • 1 pint grape tomatoes
  • 1 cup pitted kalamata olives, (drained)
  • 3-4 handfuls baby spinach
  • 1 cup crumbled feta cheese
  • Salt (and pepper)

Instruction

  • In a large pot, boil salted water and cook the pasta as directed on the box. Drain and set aside.
  • Meanwhile, heat a large sauté pan to medium-high heat. Add the oil and butter. Sprinkle the shrimp with flour before adding them to the skillet. Once melted, add the garlic and shrimp.
  • Cook the shrimp for one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Simmer another 1-2 minutes.
  • Finally, mix in the strained pasta and spinach leaves. Remove the skillet from the heat once the spinach wilts. Salt and pepper to taste. (Season carefully, the olives and feta add a lot of salt.) Divide onto plates and top with feta cheese.