Spinach, Shrimp & Feta With Fusilli

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb large shrimp, peeled and deveined (about 20)
• 1 large lemon, halved
• salt & freshly ground black pepper
• 8 ounces dried fusilli or 8 ounces gemelli pasta or 8 ounces other twist pasta
• 1/4 cup olive oil, more for drizzling
• 1 large fresh thyme sprig
• 1/4 teaspoon hot red pepper flakes
• 4 garlic cloves, minced
• 1/2 cup dry wine
• 2/3 cup clam juice
• 2 bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)
• 3/4 cup crumbled feta cheese
• 1/2 cup coarse toasted breadcrumb
• 1 tablespoon chopped fresh tarragon
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons snipped fresh chives

Recipe

• 1 put the cleaned shrimp in a small, nonreactive bowl.
• 2 squeeze the juice from one of the lemon halves onto the shrimp. sprinkle with a little salt and pepper and let marinate for 20 minute.
• 3 put a large pot of water on to boil; when it's at a rolling boil, add the pasta and cook according to package directions.
• 4 in a large skillet over medium heat, heat the olive oil.
• 5 add the thyme sprig and red pepper flakes. cook, stirring, for about 1 minute to flavor the oil.
• 6 add the shrimp and minced garlic, stirring briskly and cooking just until the shrimp turn color, about 30 seconds. with a slotted spoon, transfer the shrimp to a plate and reserve.
• 7 raise the heat to high; add the wine and clam juice. boil until the liquid is reduced to 1/2 cup, 2 to 4 minute remove the thyme sprig, stir in the spinach, and cover the skillet.
• 8 simmer until the spinach is just wilted, about 1 min., stirring once or twice.
• 9 add the boiled, drained pasta and the reserved shrimp to the skillet; stir to combine and let simmer over very low heat for 1 to 2 minute to finish the shrimp and let the flavors meld.
• 10 remove the pan from the heat and toss in the crumbled feta. squeeze the juice from the remaining lemon half over the pasta; season with salt and pepper.
• 11 mix the breadcrumbs with the tarragon, parsley, and chives, sprinkle the mixture over the pasta without tossing, and serve.