Greek Pasta with Shrimp, Tomato and Kalamata Olives

Greek Pasta with Shrimp, Tomato and Kalamata Olives

Products Used:

Greek Pasta with Shrimp, Tomato and Kalamata Olives

Ingredients:

1 lb. favorite pasta (linguini is a good choice)

3 tbsp. Harvest Butter Olive Oil

4-6 cloves garlic, sliced

1 lb. large peeled shrimp

¾ cup white wine*

1/3 cup half and half (or use skim milk for a low fat option)

1 pint grape tomatoes

1 cup pitted Kalamata olives, drained

3-4 large handfuls baby spinach

1 cup crumbled feta cheese

Salt and pepper

Directions:

In a large pot, boil salted water and cook the pasta as directed on the box. Meanwhile, heat Butter Olive Oil in a large skillet on medium-high heat. Add  the garlic and shrimp. If you like a thick cream sauce, sprinkle the shrimp with 2 tbsp. flour before adding them to the skillet.

Cook about one minute, then add the wine and cream. Toss and cook another minute, then add olives and tomatoes. Cook another minute or two. Finally, mix in the strained pasta and spinach leaves. Remove from heat once spinach wilts. Salt and pepper to taste. Season carefully, the olives and feta add a lot of salt. Top with feta before serving.

*In place of white wine, try using Harvest Champagne Vinegar or Harvest A-Premium White Balsamic.

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