|An easy quick dish for all those seafood lovers out there!|
1 pound of fresh spinach
2 cloves minced garlic
1/4 teaspoon of each cayenne pepper, garlic powder
salt and pepper to taste
2 tablespoons fresh chopped basil
extra virgin olive oil
white wine (pinot grigio preferred or chablis)
2 large haddock filets
3 cups large shrimp cleaned, deveined, tails off
1/4 cup chicken broth
1lb linguine or favorite pasta
1/4 cup italian style panko bread crumbs or freshly made crumbs click here
Boil linguine, drain, add two tablespoons of olive oil toss in and set aside keeping warm.
In a large fry pan saute spinach in two tablespoons of olive oil and minced garlic on low heat. Add cayenne pepper, salt, pepper to taste. Slowly add 1/4 cup chicken broth and 1/4 cup white wine. Simmer until spinach is tender around 3 minutes. Add shrimp and fish until fish flakes and shrimp turns pink, around 3 to 4 minutes. If you need more moisture add more chicken broth.
Pour wine sauce over linguine toss in basil, top with grating cheese, bread crumbs and serve.