Ingredients
-
1½ pounds new Potatoes
-
1½ cups dry White Wine
-
2 tablespoons Tomato Paste
-
¼ teaspoon crushed Saffron
-
1 tablespoon extra-virgin Olive Oil
-
8 large cloves Garlic
-
¼ teaspoon crushed Red Pepper Flakes
-
1 pound Shrimp
-
1 pound fresh Spinach
-
Salt
-
freshly ground Black Pepper
Directions
When fresh spinach is in season, this tasty combination of shrimp, potatoes, and spinach in a tomato-wine sauce is satisfying and quick to make.
Steps
|
1
Done
|
Combine the potatoes with salted water to cover in a medium saucepan. Bring to a boil. Continue to boil for about 5 minutes, until almost tender, and drain. Set aside. |
|
2
Done
|
Combine the wine, tomato paste, and saffron. Set aside. |
|
3
Done
|
Heat the oil in a large skillet over low heat. Sauté the garlic and red pepper flakes in the oil for about 3 minutes, until fragrant. Stir in the wine mixture, increase the heat to medium-high, and bring to a boil. Add the potatoes and boil for about 3 minutes, or until the sauce is reduced by half and the potatoes are fully tender. |
|
4
Done
|
Add the shrimp and simmer for about 5 minutes, until the shrimp are pink and cooked through. |
|
5
Done
|
Carefully stir in the spinach and cook, stirring constantly, until the spinach is wilted, about 1 |
