I know I promised y’all some side dishes for summer BBQs and I promise I will post one this week, but I made this Saturday night and I just had to share the recipe with you!
This is such a delicious dish! It’s fairly easy, fast, budget friendly and suitable for a weeknight family dinner, a romantic dinner for two or for guests.
The secret to the butter sauce is to cut the butter into one tablespoon portions ahead of time and keep it really, really cold. Whisking the cold butter quickly into the reduced wine one tablespoon at a time is what creates the emulsification and prevents the sauce from breaking. Believe me, you will know if the sauce breaks because you’ll end up with an oily runny yellow sauce instead of a creamy thick yellow one. It’ll still taste the same and you can use it, but it won’t be very attractive. Just chalk it up to a culinary fail and try, try again sometime. It happens to the best of us. And, always, always use unsalted butter in all your recipes. Why let someone else control the salt in your recipes? You should be in control of all seasonings in your cooking!
Now, many of you are going to look at this recipe and think it’s unhealthy because it contains so much butter. Well, new research suggests it’s not so much saturated animal fats that are causing all our health problems, but rather processed foods with all their hidden sugars and chemicals. Opt for grass fed butter if at all possible. It’s so much better for you!
I’ve never converted this recipe into more than 6 servings, so if you’re making, say 12 servings for a large dinner party, I think I would make two recipes of 6 servings instead of tackling one big pan of butter sauce. There’s less chance for sauce breakage that way.
Quick and easy, this pasta dish is big on flavor! Named after one of the most beautiful Italian villages on the Amalfi Coast, this dish is simple enough for a weeknight family dinner or elegant enough for company. Just adjust the recipe for more servings!
Yield: 2 servings
Difficulty: Easy to moderate
4 large garlic cloves, minced
2 tablespoons extra virgin olive oil, divided
½ cup dry white wine (chardonnay)
5 tablespoons unsalted butter, divided, cold
12 tail-on large shrimp, peeled and deveined
2 tablespoons pine nuts
Salt and black pepper to taste
Fresh spinach, roughly chopped
6 oz dry spaghetti, cooked al dente and drained
Parmesan cheese, shredded
- Heat one tablespoon of the olive oil in a small saucepan. Saute the minced garlic in the oil until slightly soft. Add the wine and bring to a simmer. Continue to simmer until reduced by two-thirds.
- Take saucepan off of the heat and whisk 4 tablespoons of the cold butter, one tablespoon at a time, into the reduced wine and garlic mixture. Whisk quickly until all the butter is melted and a silky butter sauce is formed. Season lightly with salt. Set the butter sauce aside.
- Heat the remaining one tablespoon of olive oil and one tablespoon of butter in a skillet. Saute shrimp and the pine nuts until the shrimp are pink and cooked through. Season lightly with salt and black pepper. Just before removing from heat, add chopped spinach and wilt slightly.
- Place one serving of cooked spaghetti in a bowl, top with shrimp and spinach mixture. Place a few leaves of un-wilted spinach leaves around edge for garnish. Pour half of the butter sauce over the shrimp and top with shredded Parmesan cheese. Repeat with remaining serving.