Chef Tim Creehan's recipe for Shrimp Scampi Pasta using Herb & Garlic Grill Plus.
1/2 lb. medium (26-30 count) shrimp, peeled and deveined
1/4 cup Herb and Garlic Grill Plus
1/4 cup white wine (or water)
1/2 cup chopped tomato
1 cup spinach
Grated romano cheese to taste
Heat the Grill Plus and the white wine or water in a saucepan over medium heat until the sauce begins to boil. Add the shrimp, cooking until firm and pink in color. Add the wine and tomato, cook 2 more minutes. Add the spinach, cook until heated. Serve topped with cheese. Also great when served over rice or tossed with pasta.