Garlic Shrimp Spinach One Pan Pasta Recipes

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
• Cook until shrimp is pink, then put aside.
• In the same pot, add milk, broth, and pasta.
• Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
• Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
• Add the shrimp back in and give it a stir until fully incorporated.
• Serve with some extra parmesan cheese, if desired.
• Enjoy!

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

GARLIC SHRIMP & SPINACH ONE-PAN PASTA

Steps:

• Heat light olive oil in a large skillet over medium-high heat.
• Saute garlic until fragrant, about 1 minute, stirring often.
• Add shrimp and saute with the garlic until cooked through, about 2-3 minutes.
• Remove garlic and shrimp from pan with slotted spoon.
• Add penne, chicken broth, white wine, water, salt and pepper to the pan and bring to a boil.
• Reduce heat to medium and cook the pasta, stirring occasionally.
• When the liquid has reduced by about half, add the shrimp and garlic back to the pan and stir to combine with the pasta.
• Cook for another 2-3 minutes, until the liquid has thickened slightly.
• Add the spinach leaves and stir into the pasta.
• Remove from the heat and serve straight from the pan!
• Garnish with grated Parmesan, fresh chopped parsley, and lemon wedges, if desired.

ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a large pot, heat the butter over medium-high heat until browned.
• Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
• Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
• Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
• Toss in the fettuccine, sprinkle over the parmesan cheese.
• Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
• Remove from heat and serve. Top with a sprinkle of fresh parsley.
• Enjoy!

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

ONE-PAN PASTA

Steps:

• Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
• Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

GARLIC SHRIMP AND SPINACH PASTA

Steps:

• Thaw and pat dry shrimp, set aside to bring to room temperature.
• Boil water for pasta.
• Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
• Finely chop onion.
• In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
• Add onion and garlic.
• Add pasta to boiling water.
• Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
• Add shrimp, fresh ground pepper, and salt to taste.
• Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
• By this time, your pasta should be ready for draining.
• Drain pasta and add to your shrimp and spinach mix still in the pan.
• Toss thoroughly and plate.
• Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.

ONE-POT GARLIC TOMATO SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat.
• Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside.
• Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat.
• Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through.
• Remove the shrimp and place in a small bowl to the side.
• Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed.
• Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn.
• Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine.
• Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened.
• Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate.
• Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately.
• Enjoy!