Shrimp, Green Beans, Spinach and Tomato Pasta

May 27, 2020

This tempting and colorful recipe is made with fresh summer vegetables, shrimps, pasta, and butter.

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Ingredients:

  • 1 1/8 pound shrimps, pat dry with a kitchen towel
  • ¾ lb green beans, cut off and discard the stem ends
  • 4 oz spinach
  • ½ lb heritage globe tomatoes, quartered
  • 2 cloves garlic, crushed
  • 1 bunch parsley, roughly chopped
  • 4 tablespoons butter
  • 10 oz orzo pasta
  • 2 tablespoons crème Fraiche
  • 1 tablespoon apple cider vinegar

Directions:

  • Place the tomatoes in a medium bowl and season with salt and pepper, set aside.
  • Bring a large pot of salted water to boil on high heat.
  • Fill a large bowl with ice water and stir a pinch of salt in it, set aside.
  • Add the green beans to boiling water and cook for 4 minutes or until slightly softened and bright green.
  • By using a slotted spoon or strainer immediately transfer the blanched green beans to the bowl of ice water and leave the pot of water boiling.
  • Let stand the green beans until completely cool.
  • Drain and pat dry with a paper towel.
  • Add the pasta to the same pot of boiling water and cook for 9 minutes or until al dente.
  • Turn off the heat and drain the pasta, reserving ½ cup of the pasta cooking water and discard the remaining water.
  • Return the cooked pasta to the same pot.
  • While the pasta is cooking, season shrimps with salt and pepper.
  • Heat 2 tablespoons of olive oil in a large non-stick pan over medium-high heat and add the seasoned shrimps and garlic in it and cook for 2 to 3 minutes or until lightly browned.
  • Stir in seasoned tomatoes and vinegar and cook for 2 to 3 minutes or until tomatoes begin to release their liquid, stirring occasionally.
  • Add in green beans, crème Fraiche, and ½ of the butter.
  • Season with salt and pepper and cook for 2 minutes or until the liquid has thickened and shrimps are cooked through and opaque.
  • Remove from heat and check the seasonings and add it desired.
  • Add the remaining ½ of the butter, spinach, and half of the reserved pasta cooking water to the pot of cooked pasta and cook for 2 minutes or until spinach has wilted over medium-high heat, stirring vigorously.
  • Season with salt and pepper and add the remaining reserved pasta cooking water if desired.
  • Transfer the pasta to a serving dish and top with the shrimp sauce and garnish with parsley.