Spinach, Shrimp & Feta with Fusilli

Spinach, Shrimp & Feta with Fusilli
Photo by Amy Albert


  • 2 Tbs. chopped fresh flat-leaf parsley
  • ¼ cup olive oil; more for drizzling
  • 2 large bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)
  • 2/3 cup clam juice
  • ½ cup dry white wine
  • ½ cup coarse toasted breadcrumbs
  • ¾ lb. large shrimp (about 20), peeled and deveined
  • + 9 more ingredients
    • 8 oz. dried fusilli, gemelli, or other twist pasta
    • 4 cloves garlic, minced
    • 1 large lemon, halved
    • Kosher salt and freshly ground black pepper
    • ¾ cup crumbled feta
    • 2 Tbs. snipped fresh chives
    • 1 Tbs. chopped fresh tarragon
    • ¼ tsp. crushed red pepper flakes
    • 1 large sprig fresh thyme

Put the cleaned shrimp in a small, nonreactive bowl. Squeeze the juice from one of the lemon halves onto the shrimp. Sprinkle with a little salt and pepper and let marinate for 20 minutes. Put a large pot of salted water on to boil; when it's at a roiling boil, add the pasta and cook according to...

View full recipe at Fine Cooking


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