Spicy Shrimp & Spinach Pasta


  • 1lb Pasta any variety
  • 1 bunch Fresh Parsely minced
  • 1 Yellow Onion diced
  • 1tbsp Garlic Butter 1 tbsp butter, 2 cloves
  • 1/4cup Cabernet Sauvignon
  • 2lb Crushed Tomatoes
  • 2lb Cherry Tomatoes diced
  • 1lb Shrimp peeled, deveined
  • 2cups Spinach
  • 1/2cup Heavy Cream
  • Salt, Pepper, Spices
  • Olive Oil


  1. Heat a film of olive oil over medium-high heat in a large pot. Add onion and cook, stirring regularly, for 8-10min until very brown.
  2. Add garlic butter and cook an additional 3-4min until very frothy and browned. Add red wine and reduce heat to a simmer, scraping the bottom of the pot.
  3. Stir in tomatoes and season. Cover and let simmer for 30min.
  4. While sauce simmers, Heat salted water to a boil in a large pot over high heat. Add pasta and cook until al dente. Reserve 1/2cup of the cooking water before draining. Toss pasta with olive oil and parsely, set aside.
  5. Taste sauce and season as needed. Stir in shrimp and spinach and cook for 5-7min, or until shrimp are opaque and spinach has wilted.
  6. Stir in heavy cream and reserved cooking water, simmer for an additional 5min.
  7. Toss pasta in the sauce and cook for an additional 1-2min before serving.