When in Doubt, Scampi!

Yesterday evening my best friend came by to have dinner for Ash Wednesday. Unsure of what to make, I thought what is my favorite non-meat item? SHRIMP! Below is a recipe for a delicious and simple Shrimp Scampi! It has the extra kick from the chili pepper, but the sweet/citrus flavor of the Saffron-Moscato Sauce is absolutely delightful.

As a savvy shopper, I would like to recommend if you do not use baby spinach on a regular basis, it can seem wasteful to buy an entire bag (which at my local grocer is $3.99 and up). What I do is hit the salad bar! They are typically $5.99 per pound. For this recipe I was able to fill a small salad container full of the baby spinach at the salad bar, and it only cost $.89! And the best part, none of it goes to waste :)

Also, you will notice in my recipe, I call for prepared saffron. This is my family's way of making the most of saffron. To make this, you take your saffron and crush it with sugar cubes using a mortar. This sugar-saffron mixture can be store in a spice jar. I have a re-used pesto jar that I reserve for my saffron now. I fill the pesto jar with 1 tablespoon of the crushed sugar-saffron and fill it 3/4 of the way with water. Shake! You can store this in the fridge and use it whenever you have a recipe which calls for saffron! When you run out, just add another tablespoon of the crushed sugar-saffron and refill with water and shake. Essentially, it is a liquid form of saffron and works perfectly when cooking!

Shrimp tossed with Baby Spinach and Saffron-Moscato Sauce, and topped with your favorite pasta sauce!

What you will need:

• 1 large shallot, finely chopped
• 1 pound Shrimp, peeled and deveined
• 4-5 cloves garlic, crushed
• Moscato Wine
• 1 1/2 Lemon
• Butter
• Baby Spinach
• 1 Box Spaghetti
• 1 tbsp Prepared Saffron 
• Chilli Paste
• Grated Parmesan Cheese
• Salt, Pepper, and Olive Oil 
• Your favorite marinara or tomato based pasta sauce.

Clockwise, Starting at the top-left corner: Barilla Spaghetti, Barefoot Moscato, Garlic Cloves, Prepared Saffron, Butter, Baby Spinach, Finely Chopped Shallots, and 1 1/2 Lemon.

Garlic!

Finely Chopped Large Shallot!

Shrimp marinated with chilli paste, salt, and pepper.

Directions:

1. Add 1 tablespoon of chilli paste, salt, and pepper to the shrimp. Mix and let marinate.
2. Prepare pasta according to the package directions. To keep noodles from sticking and to add flavor, add a tablespoon of olive oil and a dash of salt.
3. Meanwhile, as you prepare the pasta: add 1 tablespoon of butter to a saute pan over medium-high heat. When the butter is melted, add the chopped shallot. Saute until translucent, then add the shrimp. Saute the shrimp until pink on each side. Half-way through the cooking time of the shrimp add the crushed garlic. Right before the shrimp are done: add the juice of 1 lemon, 1 tablespoon of prepared saffron, and 2 tablespoons Moscato. When shrimp are done, transfer them to a serving dish and keep warm. 
4. Using the same saute pan (do not rinse!), add the juice of an entire lemon and three tablespoons butter. Stir constantly, until butter is melted. Add 1/2 cup Moscato,  handful of Parmesan cheese and 1 tablespoon of the prepared saffron. Let simmer.
5. When pasta is ready, drizzle the prepared noodles with olive oil. In your serving dish, toss together the pasta, the prepared shrimp, the baby spinach, a handful of Parmesan cheese, and the Saffron-Moscato Sauce.
6. On each serving, drizzle 1-2 tablespoons of your favorite marinara or tomato based pasta sauce. Serve along-side your favorite bread (I recommened NewYork Garlic Knots) and ENJOY!

Prepared Shrimp.

Prepared pasta, drizzled with olive oil.

Tossed Pasta, Shrimp, Baby Spinach, Parmesan Cheese, and Saffron-Moscato Sauce.