EQUIPMENT:
- Panasonic Inverter Microwave Oven
- 2 1/2 - 3 Qt. Microwave-Safe Bowl with cover
- Tongs
- Measuring Spoons
- Measuring Cup
- Cutting Board
- Knife
INGREDIENTS:
- 1/4 Cup Pine (Pignoli) nuts
- 2 large cloves of Garlic, Peeled. (2 t. of prepared may be used)
- 4 T. Extra Virgin Olive Oil.
- 1 cup seasoned dry bread crumbs
- 2 Plum Tomatoes
- 2 Cups (Tightly Packed) Fresh Baby Spinach
- 1/2 Cup (Loosely Packed) Fresh Basil Leaves
- 1T. Cracked Black Pepper
- 1t. Red Pepper Flakes (Optional)
- 1/4 t. Ground Nutmeg (Optional)
- 12 each 16-20 count Raw "Tiger" or "White" Shrimp, Peeled and De-veined.
- 1 Lb. of Pasta, Cooked and Drained and kept warm*(See "Notes" below.)
- 1/2 Cup Shaved or Grated Parmesan or Romano Cheese.
- 4 "Tops" of the basil for garnish (see picture)
- Warmed and Sliced Semolina Bread
PROCEDURE:
- Gather and measure all the ingredients
- Thinly slice (or rough chop) the Garlic
- Stack the Basil leaves and slice into strips ("Chiffonade")
- Cut the Tomatoes in 1/2 and remove the seeds, Medium Dice the Tomatoes
- Place the Pine Nuts in the bowl and Do Not Cover
- Heat in the Inverter Microwave on P-10 for 1:30 (If not browned, heat for an additional :30)
- Add the Olive Oil and the Garlic to the Bowl and Cover.
- Heat on P-9 for 1:30.
- Add the Shrimp to the Bowl, Stir and Cover.
- Heat on P-9 for 2:30 - Check the Shrimp and make sure that they are cooked through (Shrimp should be all red and white and just beginning to curl - Add :30 to 1:00 on P-9 if necessary)
- Remove the Shrimp and set aside
- Add the Diced Tomatoes to the Bowl and Cover.
- Heat on P-8 for 1:00
- Add the Spinach, Sliced Basil and Seasoning(s) to the Bowl (Do not mix) and Cover.
- Heat on P-9 for 2:00 – the Spinach should be wilted and brilliant green
- Add 1/2 the Pasta and 1/2 of the Cheese and "toss" to evenly distribute all the ingredients.
- Using tongs, place equal portions of the Pasta mixture in each of 4 low bowls (or plates)
- Arrange 3 Shrimp on each of the 4 portions
- Sprinkle the remaining cheese equally on each of the 4 portions
- Garnish each of the 4 portions with the Basil "Tops".
CHEF's TIP:
The Shrimp can be substituted with Scallops or any firm-fleshed seafood. OR, replace it with slices of marinated roast red peppers for a colorful vegetarian-friendly dish.