CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY
Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams
ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, black pepper, garlic, bacon, baby spinach, heavy cream, fettuccine pasta, grated parmesan cheese, fresh parsley
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 573 calories, Carbohydrate 45 grams, Fat 29 grams, Fiber 2 grams, Protein 33 grams, Sugar 2 grams
PASTA WITH SPINACH, NUTMEG, AND SHRIMP
Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.
Provided by GreenEyesCO
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
- Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
- Nutritional Information: CALORIES 496(21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g.
NANCY'S PASTA W- SHRIMP, SPINACH, NUTMEG (AND MORE)
A wonderfully light and tasty recipe - easy to prepare. You can also use chicken with or without shrimp. Easy recipe to conjure up your own variation. If you like a stronger lemon flavor, I recommend adding just a little more lemon rind. Recipe came from Cooking Light (2003), but I modified it just slightly.
Provided by Koriander
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- PASTA AND SPINACH -.
- cook pasta according to package directions, omitting salt and butter.
- Meanwhile, wash spinach and pat excess water.
- When pasta is done, drain the water and immediately return pasta to pan.
- Add spinach leaves and toss until spinach leaves wilt. Add cover to keep warm.
- SHRIMP AND BROTH -.
- Melt 1 tablespoon butter in nonstick sauce pan over medium heat. Add shrimp and garlic and saute until done (about 2-3 minutes).
- Remove shrimp from pan and set aside.
- Melt 1 tablespoon butter in pan and add onions, sauting until slightly opaque and stirring often.
- Add broth, vermouth, and grated lemon rind. Increase heat to medium and cook about 7-8 minutes or until mixture begins to thicken.
- Reduce heat and add cream cheese, stirring until well blended.
- Add salt, nutmeg, and black pepper. Stir together and remove from heat.
- Now add shrimp and onion mixture to the pasta/spinach and toss to mix everything together.
Nutrition Facts : Calories 798.7, Fat 23.9, SaturatedFat 12.6, Cholesterol 399.9, Sodium 709.1, Carbohydrate 80.7, Fiber 6.3, Sugar 6.4, Protein 63.7
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PASTA WITH SPINACH, NUTMEG, AND SHRIMP RECIPE
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- Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
- Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
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