One thing I get at Costco almost every time I go is shrimp. They have wild, Gulf shrimp for a great price. They’re frozen, but unless you live on the Gulf of Mexico, almost all the shrimp you get are gonna be frozen at some time or other.

And one of the things I love to cook with shrimp is this dish. It’s quick, it’s easy, and you can find the ingredients anywhere, unless you live in a cave in Afghanistan.
Here goes…

1 pound of large shrimp, de-shelled and de-veined
7 or 8 cloves of garlic, sliced thin
¼ cup of extra virgin olive oil
¼ cup of dry white wine
½ lemon
¾ cup of sun-dried tomatoes, with the juice, cut into small strips
3 cups of baby spinach
I pound of pasta, spaghetti or linguine work well
Kosher salt
Crushed red pepper

Let’s get the pasta water started. Get a large pot, fill it with cold water, and put it on the highest heat you got. As the water starts to heat, make the sauce…

Put a large pan over medium-low heat. Add the olive oil. Let it heat for 2 minutes, then add the sliced garlic, and some crushed red pepper. Let the garlic cook for 2 or 3 minutes, until light golden brown.

Add the white wine. Let it cook off for a few minutes. Add the shrimp. Sprinkle a little Kosher salt on top, and let the shrimp cook for 3 minutes, then turn them over.

Take the half of a lemon, and squeeze the juice over the shrimp, make sure you don’t let any lemon seeds drop into the sauce. You don’t want any of your guests breaking their dentures on a lemon seed.

Add the sun-dried tomatoes. Grab a wooden spoon and smoosh the tomatoes in between the shrimp. Add the spinach. As the spinach cooks down, use a wooden spoon to place it in between the shrimp. Let it all cook for 2 minutes or so, and remove from the heat. Taste for salt and crushed red pepper, and adjust to taste.

When the pasta water comes to a boil, add 3 or 4 tablespoons of Kosher salt, and add the pound of pasta. Cook it until al dente, firm to the bite, and drain. Put the pasta in a large bowl, and drizzle it with a little olive oil, and give it a gentle toss.

Then, add half the sauce to the pasta, saving the other half to put on top of each plate. Gently mix the sauce into the pasta.

Plate it up! Add a little bit of sauce on top of each plate. I’ve never been a big fan of putting cheese on seafood

with one exception.

The fish sandwich at McDonald’s.

I used to date a girl who loved to put grated Parmiggiano cheese on this dish. I was gonna say something to her, but…I just grated the cheese and kept my mouth shut.

Like my Dad used to say…”Nobody gets in trouble by keeping their mouth shut.”