Hey peeps, guess what? I came up with a brand new recipe last night! It’s pretty crazy looking, I mean it’s green! Definitely not used to shrimp and sauce being green and it was quite an unexpected result. But if you grimace at the ingredient list (or the picture for that matter,) rest assured, it was delicious! My boys claim that they are ready to start trying new foods no matter what they look like, so I gave them plates filled with orange pasta and green shrimp. I got a couple of crazy looks from them but I said, really, it’s delicious, you’re going to be super surprised. And they were. They both had seconds. Even the man ate it (shocker!) I just don’t know what to call it. So I’m doing my first real contest. Come up with a name for my recipe and I’ll send you a box of Barilla Veggie Penne! (Ok, I know, it’s not like an Amazon gift card or new car, but it’s free food – who doesn’t like free food?!) It’s amazing, the texture and taste are so much better than those dry ass wheat pastas! (No offense if you like those though, I mean, someone likes them.) To win you have to 1. Drop the name of the recipe in the comments on Urban Mommys Facebook link to this article and 2. Share it on your wall. That’s it, I’ll read all the entries, decide which name I like best and message you for your address.
- One box of Barilla Veggie Penne
- One pound bag of frozen shrimp, thawed, peeled (sorry Jamie!)
- Half a stick of butter
- 1/3 cup of veggie broth
- 5 ounces of Cabernet (any brand will do)
- Half a bag of fresh spinach (they’re like 5 ounces right?)
- 3 heaping tablespoons of sour cream
- a few shakes of Parmesan cheese
- Salt, Pepper, dried Parsley
Over medium heat, melt the butter and throw all the shrimp in. Season with the salt, pepper and dried parsley. I usually just season one side of the shrimp let it cook seasoned side up for about 5 minutes, then flip them for another 2-3 minutes. Next add the broth, the wine, the sour cream and the parmesan and stir to combine. When all is combined, add the spinach and cook for about 3 more minutes until the spinach is completely wilted. It’s the combination of the spinach and the Cabernet that makes the sauce green. Trust me, all these things go together surprisingly well. Let me know how yours comes out!