If you like spicy, throw in some red pepper flakes (Photo: Shawanda Mason)

I don’t know about you but I love entertaining in the warmer months. Well, if I’m being honest, I love entertaining all year-round. If you’re a party-hosting enthusiast like me, you probably lean towards wanting to make hosting fun and easy, right? One way to do that is by focusing on dishes that don’t require a ton of time and attention. This sentiment is something I believe year round but especially in the summertime. Nobody wants to be in the kitchen all day on a hot day.

This dish is perfect for a simple dinner at home but it’s also really good for entertaining. Whether it’s a low-key dinner party or a cocktail party there are a couple of ways you can serve this dish and make it appear like it took all day to make. You can also make it easy for folks to eat it. I’ll tell you a secret: I love pasta but I only eat certain types of pasta in public. I know, that sounds weird. Nobody looks good eating spaghetti, right? So I save myself the trouble by eating it at home. You can serve this meal as an appetizer bite like this. That way, if you have any party guests who are weird like me, they can just eat it in one bite.

Feel free to eliminate the shrimp if it’s not your thing (Photo: Shawanda Mason)
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  • ½ lb. shrimp
  • 1 lb. spaghetti noodles (I used Ronzoni gluten free noodles)
  • 6 tbsp. butter
  • 6 garlic cloves, minced
  • 1 large bunch basil, chopped
  • 1 large bunch baby spinach, chopped (3-4 handfuls)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • Parmigiano Reggiano cheese for topping

Heat oven to 400 degrees. Place shrimp in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 8-10 minutes. Set aside.

Cook the spaghetti according to package directions. Drain and set aside.

Meanwhile, melt the butter in a large skillet over medium-low heat. Add the minced garlic; saute for 3-5 minutes, until fragrant. Be sure not to burn the garlic. If you do, it will be really bitter.

Chop the spinach and basil into small pieces and add to the skillet, stirring for a minute or so to wilt it. Season with salt.

Add the spaghetti to the skillet season with salt and pepper the toss well to combine. Add in the shrimp and serve with an additional bit of butter along with fresh grated Parmigiano Reggiano cheese.

Notes:

If you decide to use gluten-free noodles, they can get mushy and sort of gummy. You don’t want that. Pay attention to the directions. You can also use regular noodles, spinach or whole wheat.

Arugula would be a delicious addition to this pasta (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.

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