1-1/2 pounds uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons olive oil
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups chicken broth, divided
2 tablespoons lemon juice
1/2 teaspoon dried basil
2 teaspoons cornstarch
4 cups chopped fresh spinach
1/2 cup crumbled feta cheese
1/4 cup minced fresh basil
1 garlic clove, minced
1 tablespoon olive oil
1/2 cup soft bread crumbs
2 large tomatoes
4 fresh basil leaves, chopped
Instructions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp in oil until shrimp turn pink. Add the garlic, salt and pepper; cook 1 minute longer. Remove and set aside
In the same skillet, heat 1 cup broth, lemon juice and dried basil. In a small bowl, combine cornstarch and remaining broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil.
Baked Tomatoe- In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat.
Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.
Originally Submitted
2/5/2011
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