Source: Chef Joe Kaplan – Joe’s Garage
8 ounces fresh fettuccini
2 tablespoons olive oil
1 tablespoon garlic, minced
1 cup shallots, minced
6 cherry tomatoes, cut in half
1 cup veggie stock
1/2 cup gorgonzola, crumbled
12 Gulf shrimp
1 cup fresh spinach (stems picked)
1/2 cup toasted walnuts (skins rubbed off)
Sauté the garlic, shallots and mushrooms in olive oil over high heat until the mushrooms are soft. Add tomato, veggie stock, gorgonzola and shrimp, cover and cook until shrimp is done. Toss with fettuccini, spinach and top with walnuts.