Tommy Bahama Pebble Beach Pasta

 Caribbean spiced jumbo shrimp, angel hair, tomatoes, onions, spinach and garlic wine sauce

Tommy Bahama Copycat Recipe

Serves 2

4 ounces Angel Hair Pasta
6 ounces shrimp
Carribean Jerk seasoning, to taste
1 cup spinach, chopped
1/2 cup tomatoes, chopped
1/2 cup onions
3 cloves garlic, fine chopped
2 tablespoons butter
1 cup white wine
1 PAM cooking spray
1 teaspoon  cornstarch

Start a pot of water to boil. Saute onions and garlic until softened in a medium skillet sprayed with PAM, medium heat. Season shrimp with Jerk seasoning add to the skillet and cook until pink (about 3-5 minutes)
Remove vegetables and shrimp to a bowl. Add butter to skillet used to cook shrimp and veggies. use whisk to scrape up bits from bottom of skillet.

Whisk in white wine and reduce two thirds. whisk in the cornstarch, dissolved in 2 tablespoons water to the sauce. Keep boiling until thickened and turn off heat. Add  the pasta to boiling water. with about two minutes left, add in the tomatoes and spinach. Strain pasta and combine with the sauce, vegetables, shrimp and noodles.  Transfer into serving dishes.

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