Shrimp Pasta With Cherry Tomatoes, Rosé & Spinach

Nothing like a glass of rosé on a warm summer night.

Even better, a glass of rosé alongside a big bowl of pasta with cherry tomatoes, basil and shrimp with a nice hunk of crusty Italian bread ;).

This linguine pasta with shrimp and tomatoes is made with a rosé wine sauce that takes it to the next level of yumminess.

It’s the perfect pasta dish to celebrate the end of summer by using up those ripe garden tomatoes and fresh basil.

When summer comes to an end it’s always bittersweet. On one hand I’m SO excited for fall and cozy casseroles but I sure do miss those warm summer nights, fresh garden vegetables and light dishes.

As much as I’m ready to start making those pumpkin, crockpot and comfort food dishes, I want to savor every bit of the little time left with this beautiful warm weather.

Even though Autumn was born in October, she was so little and new that she didn’t really get to experience fall.

I love watching how she’s grown (too fast) this summer and I can’t wait to see her in the piles of leaves, pumpkin patches and corn field :).

But first, I need to use up all my summer produce like the abundance of fresh basil and tomatoes I have which are certainly put to good use in this shrimp pasta dish.

• olive oil
• onion
• cherry tomatoes
• garlic
• medium-jumbo raw shrimp
• dry rosé wine
• baby spinach
• fresh basil and parsley
• Parmesan cheese
• butter
• lemon juice
• linguine pasta (or any type of pasta you prefer)

1. Cook pasta al dente according to package directions. Drain, toss with olive oil to prevent sticking and set aside.
2. Meanwhile, in large sauté pan, heat olive oil over medium-high heat. Add onions and tomatoes. Cook 5 minutes, stirring occasionally just until the tomatoes burst and start to lose their shape.
3. Stir in garlic and cook 30 seconds just until fragrant. Add shrimp, salt and pepper. Reduce heat to medium. Cook shrimp about 2-3 minutes per side or until pink on both sides.
4. Stir in wine and cook for 2 minutes. Stir in spinach, parsley, basil and lemon juice and cook until spinach is wilted. Remove from heat.
5. Toss over cooked pasta with butter and Parmesan cheese. Season with salt and pepper if needed.

• Be sure to cook the cherry tomatoes just until they start to soften and burst. You don’t want them too mushy or they will lose their shape. Grape tomatoes will work as well!
• I always prefer raw shrimp over the already cooked ones. I believe the raw absorb more flavor and turn out juicer and more tender. Using already cooked shrimp may result in a rubbery texture from being over cooked.
• The rosé wine adds a light and subtle fruity flavor. I prefer a dry rosé that’s not too sweet. You could certainly use white wine too like sauvignon blanc or pinot griot. Here’s a good guide on how to chose which wine in your cooking!
• If you have leftover pasta, you’ll find the next day when you heat it up it may be dry with little liquid. You can add a little broth to bring out the tomato juices again before reheating.

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