Tomato-Spinach Gigli Pasta with Seared Shrimp and Vodka Sauce

Cook Like a Chef at Home™ with West Michigan Pasta and Provisions! Use this recipe from Chef Michael for anything from an easy weeknight option after a day of shopping, or for a quick entertainment option while hosting holiday guests!

Tomato-Spinach Gigli Pasta with Seared Shrimp & Vodka Cream Sauce

Serves 4

• 12 oz. WMP Tomato, Spinach Naturally Flavored Gigli Dried Pasta

• ½ Jar WMP Tomato Cream Vodka Sauce or WMP Marinara Sauce

• 1 lb Raw shrimp (fresh or frozen)

• 6 oz. Cherry Tomatoes

• 6 oz. Chopped Spinach (frozen is okay)

• 3 cloves Sliced Garlic

• 2 sprigs Fresh Basil

• 1 spring Fresh Rosemary

• 4 Tbsp. Extra Virgin Olive Oil

• To Taste, Salt

• To Taste, Fresh Ground Pepper

Defrost shrimp and spinach if frozen removing extra moisture and ice, if necessary. Set a 4 Quart pot of water to boil for the pasta. Gently warm vodka sauce on medium-low in a separate pan. Mince the fresh rosemary and chiffonade the basil. Cook the pasta in salted water for about 8-9 minutes and strain.

In a large skillet or pot sear the shrimp in a hot pan with olive oil. Turn once and add sliced garlic, fresh rosemary, salt pepper and cherry tomatoes. Add the drained spinach, cooked pasta and toss in vodka sauce. Adjust seasoning, add the fresh basil and a touch of extra virgin olive oil or butter to finish. Serve with grated cheese, if desired.

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