| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Spinach leaves |
| 1/4 |
c |
Chinese chili paste |
| 2 |
|
Tomatoes |
| 1 |
lb |
Dry or fresh penne (or fettucine or other pasta; cooked |
| 16 |
lg |
Shrimp |
| 2 |
tb |
Olive oil |
| 2 |
|
Garlic cloves |
| 1/2 |
c |
Butter; cut into 10 pieces |
INSTRUCTIONS
Rinse spinach and remove stems. Peel and seed tomatoes. Chop roughly. Clean
and devein shrimp. Set aside. Heat olive oil in skillet. Add garlic. Saute
a few seconds. Add shrimp and chili paste. Cook until shrimp turn pink. Set
aside. Arrange hot cooked pasta on serving platter or individual plates.
Arrange shrimp over pasta. Saute spinach and tomatoes in half of butter
until tender. Stir in remaining butter, bit by bit, until all butter in pan
is melted. Pour equal amounts of spinach-tomato-butter mixture over pasta.
Created by: Bob Brody, Sheraton Harbor Island West, San Diego, Calif.
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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