Creamy shrimp and Spinach PastaMakes 6 serving prep time is 20 mins cook time is about 30 minutes.
What you need.
12 ounces of uncooked ziti pasta or any other pasta you like
1 6 ounce package fresh baby spinach
1 tablespoon butter
1 8 ounce package sliced fresh baby portobello mushrooms
2 small white onions or 1 large white onion
2 teaspoons minced fresh garlic
1 cup reduced-sodium chicken broth
1/4 cup of dry white wine (good wine that you would drink) or add 1/4 cup more of the chicken broth from above if you do not like to cook with wine.
6 ounces cream cheese or less fat cream cheese
1/2 teaspoon of salt
1/4 teaspoon of freshly grated nutmeg or to taste
1/4 teaspoon freshly fround black pepper
1 1/2 pound of peeled cooked large 31 to 35 count fresh gulf shrimp .
1/3 cup grated parmesan cheese
Cook shrimp: Place shrimp is cold water bring to a boil and remove from heat drain and peel. You can cook ahead of time and keep it chilled. Or if you are cooking it with the recipe place to the side and be careful with adding to shrimp to not heat to long and over cook it.
Cook pasta according to package, omitting any fat or salt. Drain: return to pan. Stir in spinach: toss until spinach wilts. set aside
Melt butter in a large nonstick skillet over a medium-high heat. Add mushrooms, and cook, stirring occasionally, 8 minutes or until browned. Add onion, and saute ove medium heat 10 minutes or until tender. add garlic: saute 1 minute.
Stir in chicken broth and wine, increase heat to medium-high, and cook, stirring often, 8 minutes or until mixture thickens slightly. Reduce heat to medium. Stir in cream cheese and next three ingrediants until smooth. Add shrimp and cook until heated. Pour shrimp mixture over pasta and toss to combine. Sprinkle evenly with grated cheese and serve immediately.
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