Ingredients:

• 1 (500g) package Vigne Vecchie Organic Orecchiette Pasta
• 1 garlic clove, whole and peeled
• 2 tbsp Vigne Vecchie Organic Extra Virgin Olive Oil
• 1 lbs Shrimp, raw, peeled and deveined
• 2 tbsp Vigne Vecchie Black Olive Pate
• 1 pint cherry or grape tomatoes, sliced in half
• 3 cups spinach leaves, torn or roughly chopped
• 1 medium lemon, juiced
• ½ cup chicken broth
• 1-2 tsp red pepper flakes, to desired heat level
• Pinch of salt and pepper, to taste

Top & Garnish each Serving:

• 1 tbsp grated parmesan
• 1-2 tbsp feta cheese crumbled
• 1 tbsp fresh Italian parsley finely chopped

Directions:

1. In a large pot, bring 8 cups water and 2 tbsp of salt to a rolling boil. Add pasta and cook until al dente, about 10 minutes.
2. In a large sauté pan over medium heat, sauté cloves of garlic in Vigne Vecchie olive oil until soft. Remove garlic clove from pan.
3. In the same pan with the oil, add shrimp.
4. Add tomatoes and Black Olive Pate, sauté until shrimp are pink and cooked through.
5. Add juice from lemon, chicken broth, red pepper flakes and sauté until combined.
6. Toss in cooked pasta and stir until pasta is coated. Season with salt and pepper to taste.
7. Take pan off of heat and add torn spinach leaves until spinach is wilted and stir pasta.
8. Serve in large pasta bowls and top with grated parmesan, feta and chopped parsley and enjoy!

Recipe makes approximately 6 servings.