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
SHRIMP, LEEK AND SPINACH RISOTTO
This is a great recipe!
Provided by MRSPETEL
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
- While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g
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
SHRIMP, LEEK AND SPINACH PASTA
Make and share this Shrimp, Leek and Spinach Pasta recipe from Food.com.
Provided by Kasha
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
- Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.
CHEESY LEEK AND SPINACH PASTA
BBCgoodfood.com recipe that jumped out at me while I was at the Dr's office. Photocopied it and then forgot about it. It comes from a November 2003 (The Dr's wife & I share recipes and she had left the magazine there by mistake.)
Provided by Manami
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water.
- Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions.
- Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
- Stir until the cheese melts.
- Season the leeks mixture with salt and pepper, to taste.
- Take off the heat.
- Drain the pasta, reserving the cooking water.
- Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
- Add crushed red pepper flakes, if using.
- Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed.
- Toss in the remaining cheese and serve.
Nutrition Facts : Calories 831, Fat 38.7, SaturatedFat 21.4, Cholesterol 104.1, Sodium 566.4, Carbohydrate 96.9, Fiber 6, Sugar 4.2, Protein 25.1
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