Pasta With Spinach And Seafood Sauce Recipe
Ingredients
4 manicotti shells or 4 sheets oflasagna 5" x4"
1 lb. shrimp (peel shrimp,reserve shells and setshrimp aside)
2 tbsp. rice
1 medium carrot, chopped
1 small onion, chopped
1 shallot (or green onion),chopped
1 stalk celery, chopped
1/4 tsp. thyme
1 sprig parsley
1 1/4 cups chicken stock
Dash of hot pepper (cayenne)
1 tsp. lemon juice
1 tsp. cognac (optional)
1 lb. fresh spinach
1/2 cup goat cheese (chevre)
Directions
Cook in boiling water until al dente (firm to the bite).
Drain, rinse with cold water, and set aside.
In medium saucepan, add shells to the following ingredients, bring to a boil, then simmer, covered, for 25 minutes.
Puree and pour back into saucepan.Add to pureed mixture, stir.
Press through a coarse sieve, pressing hard to obtain sauce.
Add to above and set aside.
In the meantime, cook the reserved shrimp in the method of your choice and set aside.
Cook half the spinach in boiling water just until wilted.
Drain, chop, and squeeze out moisture.Add to above spinach and mix well.
Set aside.
Cook remaining spinach in boiling water until wilted.
Drain, chop, and squeeze out moisture.
Divide this spinach among four plates.
Carefully place goat cheese and spinach mixture into pasta shells and place over spinach on plates.
Reheat sauce if necessary and pour over pasta.
Drain, rinse with cold water, and set aside.
In medium saucepan, add shells to the following ingredients, bring to a boil, then simmer, covered, for 25 minutes.
Puree and pour back into saucepan.Add to pureed mixture, stir.
Press through a coarse sieve, pressing hard to obtain sauce.
Add to above and set aside.
In the meantime, cook the reserved shrimp in the method of your choice and set aside.
Cook half the spinach in boiling water just until wilted.
Drain, chop, and squeeze out moisture.Add to above spinach and mix well.
Set aside.
Cook remaining spinach in boiling water until wilted.
Drain, chop, and squeeze out moisture.
Divide this spinach among four plates.
Carefully place goat cheese and spinach mixture into pasta shells and place over spinach on plates.
Reheat sauce if necessary and pour over pasta.
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