Tuesday, 1 September 2015

Easy Shrimp & Sage Spaghetti

I love Pasta

Hello September, this month will be filled with pasta dishes. The first on the chopping block is this very easy and very delicious shrimp pasta dish. It’s made special with sage, thyme and my absolute favorite sweet moscato; bartenura. You can literally have this cooked in 35 minutes.

I really can’t believe I’m still in Texas. I should be preparing to head back to Jamaica tomorrow but as we all know life has a way of wreaking havoc on our plans. That’s how this recipe even came about. I’m at my brothers apartment (He is recovering from ACL surgery), and I need to make dinner and the first recipe for the month.  If I intended to put out a decent blog post with some nice pics, I had to go out buy a place mat, a napkin, pasta serving bowl and a serving spoon.  Then to come up with a recipe that was easy enough to prepare and shoot in 35/40 minutes, cook any longer and you risk the smoke alarms going off, the struggle!

I decided shrimp cooks quickly and the pasta will be perfectly al dente in 6-9 minutes. In the refrigerator we had some left over moscato from a dinner a few nights before and I had stocked the house of herbs so I had my pick of the litter. 

Ingredients (printable recipe)

1 lb shrimp
¼ teaspoon Black pepper
½ teaspoon Onion powder
¼ teaspoon Salt
1 tablespoon fresh Sage
1 tablespoon coconut oil
Wine sauce
1 tablespoon Oil
2 tablespoon Butter
½ cup chopped onions
1 tablespoon fresh Thyme
1 tablespoon fresh sage chopped
¼ teaspoon salt (or to taste)
1 clove shredded garlic
1 cup sweet wine (Bartenura moscato)
1 box  cooked spaghetti


  • Season the shrimp with fresh chopped sage, salt, black pepper, onion powder and coconut oil
  • Bring a pot of salted water to boil
  • On a hot grill or in a grill pan, grill all the shrimp about 1 minute per side until its pink and charred
  • Remove from the heat and set aside
  • By this time the water should be oiling add the pasta
  • In a sauté pan melt butter and oil
  • Add chopped onion, thyme and sage cook until the onions are soft
  • Pour in the moscato, salt and shredded garlic and allow it to reduce down to syrup like consistency
  • Add the shrimp to the sauce and coat each shrimp
  • Strain the pasta and toss in the shrimp and wine sauce.
  • Serve. 

Greedy tips:

  • You can use any pasta you choose I used a quinoa pasta it was really delicious
  • Also don’t reduce the sauce too much or else you won’t have enough to coat the pasta

Xoxo Greedygirl

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