Shrimp Pasta with Sugar Snap Peas

Pantry List

• 1 pound linguine
• 2 tablespoons extra virgin olive oil
• 1 28 ounce can diced tomatoes
• 2 pounds jumbo shrimp, frozen (use 1/4-1/3 pound per person)
• 4 cloves fresh garlic, minced
• fresh sugar snap peas (about 1 cup per person)
• fresh spinach (1 handful per person)
• 1/2 cup white wine, Sauvignon Blanc
• shredded Romano cheese
• salt and pepper to taste
• fresh parsley, chopped, about 1/4 cup
• 2-3 cups, fresh baby spinach (an afterthought)

Directions

Heat a couple tablespoons of extra virgin olive oil in a large pan (with a cover) over medium heat. Fill a pot with water and a generous dose of salt to cook your pasta. While the water is heating for the pasta, cook 4 cloves of chopped garlic for 1-2 minutes in the olive oil. Add the sugar snap peas (1 cup per person) and stir to cook 3-4 minutes.

Once the water is boiling for the pasta, add the linguine, cooking for 4-5 minutes. Drain the pasta and set aside. Meanwhile, add 1/2 cup white wine to the sugar snap peas and cook for 1 minute. Then add the diced tomatoes and all but 1 tablespoon of the chopped parsley. Bring the sauce mixture to a boil.

Add the shrimp to the sauce and top with the pasta. Cover the pan and cook for 5 minutes. Stir and add the baby spinach (about 1 large handful per person). Cover the pan and remove it from the heat. set aside for 5 minutes. Stir to combine. Sprinkle with Roman cheese and serve.