I didn’t really know what I was making when I was making dinner tonight. I had three recipes in front of me, that somehow morphed into one dish. It all worked together very well. I had the pasta, a dipping sauce for the shrimp, the shrimp and tomatoes, and the brussels sprouts all separate. I took a step back and realized this dish would be perfect as a pasta dish (instead of having the pasta on the side.) And I was right.
Had I known I was going to do this, I would have thickened the spinach sauce up a bit – but the flavors were all great.
Though this was not the dish I had intended to make for this month’s Pasta Please, I figured I should share it, because as life seems to prove time and again, I’m bad at getting blogs done. So if I have something that qualifies, I should get it in!
Shrimp Pasta With Spinach Sauce Topped with Crispy Brussels Sprouts
8 oz dried spaghetti noodles
juice from 1 lemon
2 tbsp olive oil
2 garlic cloves, minced
1 lb uncooked shrimp, deveined and peeled
1 lb Brussels sprouts
olive oil, enough to fry the brussels sprouts
1/4 tsp crushed red pepper flakes
2/3 cup baby spinach
2 green onions, sliced
1/4 cup plain Greek yogurt
2 tsp milk
1 tsp cider vinegar
1 tsp Dijon mustard
12 cherry tomatoes, cut in half
salt and pepper to taste
1. Bring a pot of salted water to boil. Once boiling, add the pasta and cook per the box’s directions. Drain and set aside.
2. When the pasta is cooking, whisk together the lemon juice, olive oil, and garlic. Add the shrimp and set aside for at least 10 minutes.
3. To prepare the Brussels sprouts, trim the stems. Peel back and separate the leaves of the Brussels sprouts. Line a baking sheet with paper towels. In a cast iron skillet pour in the vegetable oil to sufficiently cover the bottom. Heat until sizzling. Add the Brussels sprouts leaves and fry, flipping continuously so they don’t burn. Once they have browned and begin to fold, remove them from the skillet with a slotted spoon and place on the lined baking sheet.
4. In a blender or food processor combine the spinach, green onions, yogurt, milk, vinegar, mustard, and 1/4 tsp of salt. Process until smooth.
5. Place the drained Brussels sprouts leaves in a bowl and toss with red pepper flakes, and salt and pepper to taste.
6. Heat a skillet with Pam over medium heat. Cook the shrimp and cherry tomatoes, for approximately 3 minutes or until the shrimp are no longer pink.
7. Toss the pasta with the sauce, shrimp, and tomatoes. Sprinkle the Brussels sprouts leaves on the top.