ULTIMATE SPAGHETTINI with
SHRIMP, ANAHEIM CHILES, SPINACH and WATERCRESS
Recipe By : Bill Metzler
Have Just discovered your product recently. (Mushroom Ultimate Seasoning) Looking forward to trying other items.
Serving Size : 4 Categories : Pasta Seafood
Amount Measure Ingredient -- Preparation Method
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2 tablespoons coarse salt plus more to coat shrimp
10 ounces spaghettini, or Angel hair pasta
6 tablespoons extra virgin olive oil
6 cloves garlic -- thinly sliced
2 teaspoons mushroom ultimate seasoning -- see notes
2 fresh Anaheim chilies -- cut in 1/4" rounds
2 cups dry white wine
3 tablespoons unsalted butter
1 pound bay or small gulf shrimp -- peeled & divined
1 bunch spinach, washed, dried chopped in ribbons -- (about 2 cups)
1 bunch watercress, washed, dried, chopped -- (about 1 cup)
Bring 6 quarts water to boil, add about 2 tablespoons salt. Add spaghettini to boiling water, and cook according to label, until tender but still al dente.
While pasta cooks, heat oil in 12" sauté pan set over medium heat, and sauté garlic with the Mushroom Ultimate Seasoning, until light brown, about 1 minute. Add chilies, and continue cooking about 30 seconds longer. Add wine and butter, and boil over high heat for 3 minutes. Add shrimp, and cook, stirring until just cooked, about 4 minutes. Season to taste with salt, and remove from heat.
Drain pasta, add to the sauté pan with shrimp, and put pan back over medium heat. Stir gently until spaghettini is coated with sauce, then toss in spinach and watercress. Stir quickly to mix and just wilt, about 30 seconds. Check for seasoning, pour into large serving bowl, and serve immediately.
"variation by Bill Metzler of a Mario Batali recipe"
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NOTES : Mushroom Ultimate is from the Pistol River Mushroom Farm; consists of mushroom powder, granulated garlic, black pepper, thyme, salt and touch of rosemary