Cindy's Favorite Pasta

By chris5863

Ingredients

• 1 pound shrimp or sea scallops
• 1 jar sun dried tomato halves in oil
• 1 jar capers drained and rinsed
• 8 ounces baby spinach
• 1 pound linguine
• Salt for pasta water
• 1 bottle Kim Craford Sav. Blanc.
• 2 sticks butter
• 4 fresh lemons peeled and sliced
• 1 bunch thyme
• Agave syrup
• Pinch red chili flakes
• Fresh Parmesan for grating

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Clean shrimp or scallops and set aside.
Start a pot of boiling water very well salted.
Pour the entire bottle of wine into a sauce pan along with the thyme and lemons and bring to a simmer. Simmer until wine has reduced by half. Strain the sauce and return to the sauce pan. Add 1 Tablespoon Agave and taste, add more Agave as needed to taste. Season with Salt as needed and a pinch of red chili flakes and allow to reduce in half again. Add the sun-dried tomatoes and capers and stir on low until it just comes to a simmer. Turn off the heat. Add the Linguine and cook per package directions. Just before serving turn heat to low and add the two sticks of butter one tablespoon at a time until melted. DO NOT ALLOW TO BOIL it will break, turn off heat and remove from the hot burner.

Step 2

In a frying pan add 2 Tablespoons butter and 2 Tablespoons EVOO and heat until the butter has melted and stopped bubbling. Add in the cleaned shrimp or scallops and cook until just done and then turn to start cooking on the second side. Add the spinach and allow to slowly cook. After a minute or two stir in the spinach and continue to cook until the spinach has wilted.

Step 3

When the pasta is done, drain and return to the same pot, add the butter sauce and the shrimp, stir well. If desired grate fresh parmesan cheese over and stir to combine.