Creamy Pepperazzi™ & Goat Cheese Pasta with Shrimp

For your Shopping Cart:

These sweet and spicy peppers are the perfect complement to a delicate cream sauce—and goat cheese and Pepperazzi are a flavorful, well-balanced duo! This is one spaghetti recipe you'll want to keep handy. A great meal combining spinach, shrimp and our favorite zesty pepper!

Ingredients:

• 1 (1-pound) package DeLallo Spaghetti
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 3 cloves garlic, smashed
• 1 cup chopped DeLallo Pepperazzi
• 1 pound raw shrimp, peeled and deveined
• 1/4 cup dry white wine
• 1/2 chicken stock
• 4 ounces soft goat cheese
• 1 tablespoon butter
• 3 ounces baby spinach leaves
• Pinch of DeLallo Natural Fine Sea Salt
• Pinch of ground black pepper

Directions:

Bring a large pot of salted water to a boil for pasta.

In a large saucepan, sauté olive oil, garlic and Pepperazzi until golden, about 3 minutes. Add shrimp and sauté for another 6 minutes until pink and cooked through. Remove and discard garlic.

Cook pasta for al dente texture, following package instructions. Drain, reserving 1/2 cup of pasta water.

With a slotted spoon, remove peppers and shrimp from saucepan. Set aside. Using the remaining liquid, raise the heat to high and add wine to deglaze the pan. Add chicken stock and cook to reduce by half. Slowly introduce goat cheese, stirring until melted and smooth, about 2 minutes. Stir in butter to melt.

Return peppers and shrimp to the pan. Add fresh spinach. Cook together until spinach is tender, about 3 minutes. Add hot pasta and toss to combine. Stir in hot pasta water to loosen sauce, if desired.

Add salt and pepper to taste.

Serves 6 Printer-friendly version