It’s getting to be that time of year when we spend a lot of time outside. After a long day out on the boat or at the beach, I always have a hungry crew ready to eat dinner. Often times I’ll plan a dinner around what I have at home, and then swing by the store to pick up a few things to bring it all together.
I live in a pretty remote area here on the Eastern Shore, so a “one stop shop” grocery store is really a blessing during these busy summer months. For me, that place has always been my local Food Lion.
Since they opened around 15 years ago in my small community, they’ve offered the freshest and best selection of produce in the area. They are the only place in a 60-mile radius that I can find fresh bean sprouts for my homemade egg rolls. Or, alfalfa sprouts. Or, any sprouts for that matter!
I also love their small fresh flower section. For just a few dollars, a pretty bouquet really brightens up the dining room table for the week. That’s something else I’ve always had a hard time finding in my rural area, especially in the winter months when I’m not foraging for wildflowers or marsh grasses for centerpieces!
So, when Food Lion reached out to me to share a recipe featuring some fresh finds from their produce section, I was happy to oblige! As I mentioned above, I’m often swinging in to pick up a few fresh components to make a quick dinner after being out in the surf and sun all day.
For these occasions, you can never go wrong with a delicious shrimp pasta. Just a few minutes and a handful of ingredients – and you’ve got a filling and satisfying meal. One that I turn to again and again in the months ahead. And, all of the ingredients are just a quick stop on my way home. How refreshing!
Thank you for making freshness available at such an affordable price, Food Lion!
Shrimp in Tomato & Spinach Cream Sauce
1 pound medium or large shrimp, peeled and de-veined
3 Tbsp butter
1/2 small red onion, finely diced
3 cloves garlic, minced
1/2 cup white wine (I use dry vermouth)
1 cup heavy cream
1/3 cup Parmesan cheese
4 Roma tomatoes, diced (a small handful reserved for garnish)
2 cups baby spinach
1 pound cooked linguine (or your favorite pasta)
2 scallions, chopped (for garnish)
Ground black pepper
Cook pasta according to package directions, set aside.
Season shrimp with a pinch of salt and black pepper. Heat butter in a heavy skillet over medium-high heat. Add shrimp to skillet, and cook for about 2 minutes. Flip shrimp over and cook for 1 minute more. Remove to plate and set aside.
Add the diced onion and garlic to the pan, saute for a minute or so – until fragrant. Carefully add the white wine, scraping the bottom of the pan to deglaze, let reduce for around 2 minutes. Add the cream, Parmesan, chopped tomatoes, and spinach. Cook sauce over medium-low heat for a few minutes, stirring occasionally, until spinach has wilted completely.
Add the shrimp back to the sauce and simmer for around 3 minutes more. Season to taste with salt and pepper. Pour the sauce on top of the pasta and toss to combine. Sprinkle with scallions and reserved tomatoes for garnish.
For more great recipes visit the Food Lion Recipe Hub.
What recipes do you love to make with fresh ingredients? Leave a comment for a chance to win a $100 Visa Gift Card. You can use this gift card to shop for delicious fresh ingredients at Food Lion!
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