Thursday, November 4, 2010

Pasta La Bella Cook Style

This recipe was given to me by the most lovely Bridgett of La Bella Cook It was after a twitter conversation when I had first started using it and I remember being so touched that she took the time to email a recipe. This is why I love the food blogging community it is filled with wonderful and talented folks and I learn how to be a better cook along the way and make friends :-)

Also tomorrow is a big day for me I am giving a talk on social media to local dietitians. Its all through blogging I have learnt about social media and I hope I can share ideas with others in my profession to better reach out to the community and help folks. At the same time building business and inspiring folks to think outside the box and be entrepreneurs - wish me luck!

Pasta inspired by La Bella Cook


  • 3 small finely chopped shallots
  • 4 cloves of garlic choppped
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 pound large shrimp, peeled and deveined
  • 1 pound of any desired pasta
  • 3 cups (packed) fresh spinach
  • a few chopped mushrooms
  • small frozen peas
  • Zest of 1 small lemon


  1. Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes.
  2. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes, then add the mushrooms, peas and spinach 
  3. Add the shrimp and cook just until they are pink, about 2 minutes
  4. Meanwhile, cook the pasta in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  5. drizzle with fresh lemon juice and enjoy :-)

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