Skillet Shrimp with Tomato Florentine Sauce, Fettuccini, and Feta (for 1)


For this delectable late-summer dinner, we make a Florentine-style marinara (made with San Marzano plum tomatoes, carrots, fresh spinach, onion, garlic, basil, and parsley.) Then we saute shrimp (tail-on) in olive oil, garlic and sherry delicious and scampi-like. While the shrimp sizzles, we cook the pasta to al dente, then layer on the sauce and shrimp over the noodles. Crumbled feta and parsley go on at the finish. #AndtheCrowdWentWild

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