The Tinkanyada elbows are already going on the stove, so what’s going to actually get blogged is what I’m trying for a sauce.
Shrimp my dad was lucky enough to find for me already peeled and tails off, so they’ve been thawing and are going in the cast-iron just as they are, with only a couple tablespoons of olive oil to build a roux out of once the shrimp are cooked.
(Yes, I know a roux is properly butter. For shrimp I wanted something a little less ‘heavy.’)
Shrimp you want to cook until the last of them just BARELY turn pink: a little past this, here.
Add your shrimp to the spinach and tomatoes.
And add another couple tablespoons olive oil and some white rice flour (looked like an eighth of a cup) into the skillet.
After that’s cooked for a couple minutes and is bubbly, add a half cup milk and whisk until smooth.
Keep adding milk a half cup at a time and whisking, either until it stops thickening or until you have as much sauce as you want.
Toss sauce and pasta with spinach mixture. Serve hot, topped with Parmesan.
SHRIMP AND SPNACH PASTA WITH ROUX
20oz fresh spinach, wilted
1 pint cherry or grape tomatoes, halved
16oz Tinkanyada elbow pasta
12oz shrimp, peeled and tails off
4T olive oil, divided
1/8C white or brown rice flour
2C milk
Parmesan, for serving
Cook pasta according to package directions. Drain and keep hot.
While pasta is cooking, wilt spinach in the microwave, tightly covered. Halve tomatoes; add to spinach.
Add 2T oil to large skillet. Add shrimp; cook, stirring, until just barely pink. Remove shrimp and add to spinach and tomatoes.
Add the rest of the oil to the skillet. Stir in flour. Cook, stirring constantly, until bubbly (just a few minutes). Add half cup of milk and whisk until smooth and thickened slightly. Add milk, a half cup at a time, stirring constantly as roux thickens.
When roux is done, add pasta to spinach mixture. Toss with roux and serve hot, topped with Parmesan.
Servings: 8
Calories per serving (does not include Parmesan): 280
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