This Pasta Bursts with Colorful Flavors
August 8, 2010
From the recipe archive. I posted this back in June, 2008, and reposting because tomatoes are so beautiful right now and this a perfect summertime pasta. Please enjoy!
My husband and I spent a few days down in Monterey where I picked up their local magazine the “Monterey Bay Wine & Travel”. While scanning for fun things to do I came across this wonderful pasta recipe that did not have a name, it simply said “THIS PASTA BURST WITH COLORFUL FLAVORS”. Armando Perez is the chef that prepared this dish. He is one of the four “All Star” chefs at Gino’s Fine Italian Restaurant down in Salinas. It looked so yummy I couldn’t wait to get home and try it.
- ¼ cup olive oil
- ¼ cup finely chopped shallots
- 1 tbsp. minced garlic
- ¼ tsp. dried red pepper flakes
- 1 cup yellow cherry tomatoes
- 1 cup red cherry tomatoes
- 1 cup orange cherry tomatoes
- 1-1/2 cup dry white wine
- 1 lb. large shrimp, peeled and deveined
- 1 lb. linguini
- 4 cups fresh spinach, torn into bite size pieces
- Salt and freshly ground black pepper
- Fresh grated parmesan cheese
Heat the oil in a large, heavy skillet over medium heat. Add shallots, garlic, red pepper flakes, and all the tomatoes. Sauté until translucent, 2 minutes or so. Add the wine. Simmer until the wine reduces by half, 5 minutes or so. Add the shrimp and cook stirring, until they are pink, 2 minutes or so. 
Meanwhile, bring a pot of salted water to a boil.
Add the linguini, and cook until tender but still firm to the bite. Drain pasta. Add the pasta and spinach to the shrimp skillet. Toss to combine. Season with salt and pepper. Serve immediately with fresh grated parmesan cheese.
- Serves 4
- Total time: about 1 hour
Related posts:
- “This Pasta Bursts With Colorful Flavors”
- Summer Pasta Salad
- Fettuccine with Asparagus, Cherry Tomatoes, and Sweet Italian Sausage
