Good Day Cafe: Winberies Penne Shrimp

Good Day Cafe: Winberies Penne Shrimp

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Chef Jim Owens from Winberies Restaurant in Summit, N.J. was in the Good Day Cafe sharing his recipe for penne aglio olio with shrimp.

PENNE AGLIO OLIO WITH SHRIMP

Yield: 4 Servings

1 oz. olive oil
2 tsp. garlic, peeled and minced
8 oz. baby spinach, chopped 1 ½"
2 oz. salted butter, room temperature
20 oz. penne rigate, cooked (approximately 8-10 oz. dry)
½ tsp. McCormick Herbed Salt
½ cup feta cheese, crumbled
4 Tbsp. plum tomatoes, seeded and diced ¼"
48 each 41/50 shrimp, raw, peeled and deveined
(or 24 16/20 shrimp)
4 Tbsp. Reggiano Parmesan, grated
8 tsp. roasted pine nuts

DIRECTIONS:
1. Heat olive oil over medium heat in a large sauté pan.
2. Add garlic and sauté until golden brown.
3. Add spinach and cook until it is hot and wilted.
4. Add butter and remove pan from heat.
5. Toss with heated, drained pasta and herb salt.
6. In a separate sauté pan, heat olive oil over medium-high heat and sauté shrimp
until they just lose their translucence. Season lightly with herb salt.
7. Divide the pasta into four small, hot bowls and top each portion with the feta
cheese, diced tomatoes, and shrimp, split evenly among the four bowls.
8. Garnish each bowl with 1 Tbsp. grated Reggiano Parmesan cheese and 2 tsp.
roasted pine nuts.
9. Serve immediately and enjoy!
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