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Sauteed Argentine Red Shrimp with Mediterranean Spaghetti

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Rich Argentine Red Shrimp meets saucy pasta, creamy crumbled feta, and bitter olives in this Mediterranean-inspired dish.

50 min
Intermediate
  1. Instructions:
  2. Cut 1/3 of the top off the whole bulb of garlic, drizzle top with 1 tsp of oil, place in tin foil and bake in oven at 350°F for 35 minutes, set aside to cool
  3. Cook spaghetti in heavily salted water, strain but do not rinse once cooked
  4. Saute 3 tbsp oil, roasted garlic, and chili flake in a large pan
  5. Add Argentine Red Shrimp to the pan, season with salt and pepper as desired and cook for about 10 minutes or until an internal temperature of 145°F is reached
  6. Remove the Shrimp from the pan
  7. To the fond in the pan, add the white wine and simmer until halfway reduced
  8. Add the vegetable stock to the pan and simmer until halfway reduced
  9. Drop in the tomatoes, cooked pasta, butter and olives in the pan
  10. Add the spinach to the pan and cook until wilted
  11. Stir in the cooked shrimp, feta and basil
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Ingredients:

  • 8 Argentine Red Shrimp
  • 1 whole head of garlic
  • 2 cups baby spinach
  • 1/4 cup crumbled feta
  • 2 tbsp kalamata olives, chopped
  • 1/4 cup heirloom tomato, small dice
  • 2 tsp parsley, finely chopped
  • 1 tbsp basil, chiffonade
  • 1/4 cup olive oil
  • 3 tbsp white wine
  • 1 tsp chili flake
  • 2 tbsp butter, cold
  • 2oz spaghetti
  • 1/4 cup vegetable stock

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