Monday, March 1, 2010

Shrimp Rotini

Last week, I shared the recipe for Garlicky Clams Linguine with you and promised more meatless man-pleasing main dishes. This week? I'm serving up some...

Shrimp Rotini


2/3 pound rotini (most of a box is fine)
1/4 cup olive oil
1 tablespoon chopped garlic
1 1/2 frozen shrimp in bite-size pieces (or use those little salad shrimp- they're cheap and work well here!)
4 oz. imitation crab meat, chopped
1 cup chicken or vegetable broth or stock
1 jar (or can) meatless spaghetti sauce (OR 3 cups of your own sauce), divided
1 cup ricotta cheese (or cottage cheese-- but ricotta has a better texture for this)
1 cup frozen chopped spinach, thawed and drained
black pepper to taste


Prepare rotini according to package instructions. Meanwhile, heat olive oil over med-low heat and add garlic. Cook for about 2 mins until fragrant. Add crab and shrimp (both in bite-size pieces) and reduce heat to low. Stir frequently. Heat spinach until hot (about 1 minute on high in a microwave or a few minutes in a saucepan over medium should do it). Add ricotta to spinach and stir until smooth; cover bowl with plastic wrap and set aside.

Add broth and 1/4 cup spaghetti sauce to seafood mixture. Sprinkle generously with black pepper and heat through. Add remaining spaghetti sauce to drained rotini. Stir. Serve as follows- Spread a layer of rotini on each plate. Ladle seafood mixture over. Finally, top with a generous dollop of the spinach/ricotta blend. Serve immediately.

Approx. time: 20 minutes
Serves: 6

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