From Lisa Barnes
Ask your child to say that ten times, fast. High in protein and iron, this dish is a good way to introduce shrimp into your family’s diet. The pasta is creamy and comforting and really highlights the fresh flavor of the shrimp and spinach.
Makes 4 servings
2 tablespoons unsalted organic butter
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
8 ounces uncooked organic fusilli pasta
10 ounces fresh organic spinach leaves, torn into 2-inch pieces (about 2 cups)
3/4 cup sliced organic pearl onions, about 8 to 10
1 1/4 cups organic vegetable broth
1 teaspoon finely grated lemon zest
1/3 cup whole-milk ricotta cheese
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add shrimp and salt and sauté until shrimp turn pink, 2 minutes. Remove shrimp from pan and set aside.
Cook pasta according to package directions in a large pot of salted boiling water until tender. Drain well and return hot pasta to cooking pot. Stir in spinach while pasta is hot and allow spinach to wilt.
Melt remaining 1 tablespoon butter in a skillet over medium heat, and add onion. Sauté, stirring often, until tender, 6 to 8 minutes. Stir in broth and lemon zest and cook until mixture begins to thicken slightly. Stir in ricotta cheese until combined. Stir in nutmeg and pepper. Add shrimp and ricotta mixture to pasta and gently toss together.
See also Lisa’s Popeye Pureé (Organic Spinach For Kids Recipe)
Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, Williams-Sonoma: Cooking For Baby, Petit Appetit: Eat, Drink and Be Merry [Avail. March 2009], and lives in Sausalito, California.
Image Credit: © Tonobalaguer | Dreamstime.com/
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