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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
Pasta:
8 oz. dry thin spaghetti, or other pasta of choice
1 tbsp butter
1 tbsp heavy cream
1 tbsp chopped fresh parsley
Shrimp Sauce:
3 tbsp olive oil, divided use
1 lb. raw shrimp, peeled and deveined, patted dry with paper towels
1/2 cup chopped sweet onion
1 cup sliced mushrooms
4 tsp chopped fresh garlic
1 tsp dried crushed oregano
1/2 tsp crushed dried basil
1/4 cup dry white wine
Salt and pepper to taste (taste before using -- I used about 3/4 tsp salt, 1/2 tsp pepper)
3/4 cup canned, diced tomatoes in juice
1 cup chicken broth
2-3 cups chopped fresh spinach (I used 2 cups baby spinach)
2 tbsp heavy cream
1/4 cup grated fresh Parmesan cheese
In a large, heavy skillet, heat 2 tbsp oil till very hot. Add shrimp and quickly par-cook on both sides, but don't cook through. Remove shrimp to a dish and keep warm.
Add remaining 1 tbsp oil to pan with onions and mushrooms and saute over medium heat till soft, about 5 minutes. Add the garlic, oregano and basil and cook for another minute, stirring as needed. Pour the wine over the veggies and let it bubble for about 30 seconds while scraping up the bits on the bottom of the pan. Add salt and pepper, tomatoes and broth and bring mixture to a boil, then lower heat and simmer for about 15 minutes, uncovered, till mixture reduces. Cover pan and continue to cook sauce on low heat.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook per package directions, until tender. When pasta is almost done cooking, stir in the spinach, par-cooked shrimp, and cream, cooking just till heated through.
Drain the pasta and toss with butter, cream and parsley. Place in serving bowls and spoon shrimp sauce over the pasta. Sprinkle Parmesan cheese over top of shrimp sauce. Serves 2-4
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PASTA WITH SHRIMP SAUCE
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
Pasta:
8 oz. dry thin spaghetti, or other pasta of choice
1 tbsp butter
1 tbsp heavy cream
1 tbsp chopped fresh parsley
Shrimp Sauce:
3 tbsp olive oil, divided use
1 lb. raw shrimp, peeled and deveined, patted dry with paper towels
1/2 cup chopped sweet onion
1 cup sliced mushrooms
4 tsp chopped fresh garlic
1 tsp dried crushed oregano
1/2 tsp crushed dried basil
1/4 cup dry white wine
Salt and pepper to taste (taste before using -- I used about 3/4 tsp salt, 1/2 tsp pepper)
3/4 cup canned, diced tomatoes in juice
1 cup chicken broth
2-3 cups chopped fresh spinach (I used 2 cups baby spinach)
2 tbsp heavy cream
1/4 cup grated fresh Parmesan cheese
In a large, heavy skillet, heat 2 tbsp oil till very hot. Add shrimp and quickly par-cook on both sides, but don't cook through. Remove shrimp to a dish and keep warm.
Add remaining 1 tbsp oil to pan with onions and mushrooms and saute over medium heat till soft, about 5 minutes. Add the garlic, oregano and basil and cook for another minute, stirring as needed. Pour the wine over the veggies and let it bubble for about 30 seconds while scraping up the bits on the bottom of the pan. Add salt and pepper, tomatoes and broth and bring mixture to a boil, then lower heat and simmer for about 15 minutes, uncovered, till mixture reduces. Cover pan and continue to cook sauce on low heat.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook per package directions, until tender. When pasta is almost done cooking, stir in the spinach, par-cooked shrimp, and cream, cooking just till heated through.
Drain the pasta and toss with butter, cream and parsley. Place in serving bowls and spoon shrimp sauce over the pasta. Sprinkle Parmesan cheese over top of shrimp sauce. Serves 2-4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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