This recipe is from Chef Advocate, Carla Snyder‘s new book, One Pan, Whole Family
Note from the author:
I had a great time figuring out how to best cook this pasta dish in one pan. Turns out, cooking the pasta in a mixture of vegetable broth, water, and lemon juice flavors the pasta in the best possible way, and then there’s all that shrimp, spinach, and feta cheese crumbled in, making it taste even more fabulous. The end result is lemony, cheesy pasta and shrimp for dinner, all in about 40 minutes.
Bow Ties with Shrimp, Spinach and Feta
2 garlic cloves
2 cups [480 ml] vegetable broth
1 Tbsp olive oil
1 lb [455 g] bow tie pasta
1 lb [455 g] small to medium shrimp, shelled and deveined
8 oz [230 g] baby spinach
8 oz [230 g] feta cheese, crumbled
Kosher salt and freshly ground black pepper
1. On a large cutting board, chop the onion and mince the garlic in separate piles. Combine the vegetable broth and 11/2 cups [360 ml] water in a large liquid measuring cup, then grate the zest from one of the lemons into the cup. Squeeze the juice from both lemons into the cup.
2. Heat a 12-in [30.5-cm] skillet over medium high heat and add the olive oil. When the oil shimmers, add the onion and sauté until it begins to soften, about 2 minutes. Stir in the garlic and cook for another minute, or until fragrant.
3. Pour in the broth mixture and add the pasta, pressing down on the pasta to submerge it. Bring to a boil, reduce the heat to medium-low, and simmer the pasta for about 10 minutes, uncovered, stirring every now and then. It shouldn’t be completely tender yet. If the pasta isn’t submerged, add another 1/2 cup [120 ml] water.
4. Stir in the shrimp and continue to cook, stirring, until the shrimp are almost cooked through, about 3 minutes. Stir in the spinach in batches, adding more as each previous bunch wilts, and then stir in the cheese. This will take a few minutes and the pasta and shrimp will have a chance to tenderize. There should be a little sauce in the bottom of the pan. If not, stir in another 1/4 cup [60 ml] water to juice it up. Taste and season with salt and pepper if it needs it.
5. Heap the pasta onto heated plates and serve immediately. It’s best when really hot.
Additional notes from the author:
It’s that easy: Bagged frozen shrimp come in a variety of sizes. The numbers 41/50 on the label indicate that there are 41 to 50 shrimp in 1 lb [455 g]; these are usually considered medium. Small shrimp are labeled 51/60 and those labeled 36/40 are considered medium-large.
I suggest the small to medium shrimp for pasta or mixed seafood dishes. But if your shrimp are on the large side, cut them down into smaller pieces so you get more bites of pasta with shrimp in them.
EXTRA-HUNGRY KIDS? It’s not likely, as this makes a ton of pasta, but if you’re looking for a little extra, just add another 4 oz [115 g] shrimp.
ADULT TASTE BUDS? I like my serving with a generous sprinkle of red pepper flakes and an extra squeeze of lemon juice.
IN THE GLASS: Tart feta cheese is challenging but my favorite pairing with this dish (and a general fave overall) is a zippy white like a Sauvignon Blanc from New Zealand. For the kids, pour a blend of pineapple juice and coconut water and add an orange slice to the glass.
Pick up a copy of Carla’s book, One Pan, Whole Family! Click here for more information on Wild American Shrimp Chef Advocate, Carla Snyder.
Recipe courtesy of