Creamy Shrimp And Spinach Pasta Recipes

CREAMY SHRIMP AND SPINACH PASTA

Creamy Shrimp and Spinach Pasta image

This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.

Provided by breezermom

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

12 ounces ziti pasta, uncooked
6 ounces Baby Spinach, fresh
1 tablespoon butter
8 ounces baby portabella mushrooms, sliced
1 large white onion, chopped
2 teaspoons garlic, minced
2 cups chicken broth, low sodium, fat free
1/4 cup dry white wine
6 ounces low-fat cream cheese
1/2 teaspoon salt
1/4 teaspoon nutmeg, plus
1/8 teaspoon nutmeg, freshly grated
1/4 teaspoon black pepper, freshly grated
1 lb medium shrimp, peeled and cooked, tails removed (41-50 shrimp)
1/3 cup parmesan cheese, grated

Steps:

Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Creamy Creole Shrimp and Spinach Pasta image

A favorite restaurant in Hawaii serves a fantastic spicy, creamy, garlicky, shrimp, and spinach pasta. I played around with ingredients and finally arrived at this recipe. Easy preparation, easy to make, and just delicious. My family loves it! Great for a company dish as well.

Provided by Laurie Fontaine Bennett

Categories Main Dish Recipes Pasta Shrimp

Time 49m

Yield 4

Number Of Ingredients 15

Ingredients

1 (16 ounce) package angel hair pasta
2 tablespoons butter
6 green onions, thinly sliced
3 tablespoons chopped fresh garlic
1 ½ pounds frozen cooked shrimp, tails removed
1 cup white wine
1 ½ tablespoons cornstarch
½ cup heavy whipping cream
2 teaspoons lime juice
2 teaspoons Creole seasoning
2 teaspoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 ounce) package fresh baby spinach with carrots
¼ cup chopped fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

Nutrition Facts : Calories 749.6 calories, Carbohydrate 76.4 g, Cholesterol 388 mg, Fat 22 g, Fiber 6.4 g, Protein 51.2 g, SaturatedFat 11 g, Sodium 1540.4 mg, Sugar 5.6 g

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