Creamy Garlic Shrimp Pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Ingredients
- 2 pounds fresh shrimp peeled and deveined
- 1 lb cooked penne pasta cooked according to package directions
- 2 tablespoons of butter
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 medium onion chopped
- 2 small shallots diced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil thinly sliced
- 2 teaspoons Italian seasoning
- 2 tablespoons fresh squeezed lemon juice
- 3 tablespoons canola oil
- 8 cloves garlic chopped
- 6 ounces sun-dried tomatoes julienne cut (packed in oil)
- 2 teaspoons sun-dried tomato oil
- 1/2 teaspoon red pepper flakes
- ½ cup white wine Chardonnay or broth
- ½ lb spinach stemmed
- ½ teaspoon
- 2 cups half and half
- 1 cup parmesan cheese grated
- 1/2 handful fresh parsley for garnish
- sea salt and fresh ground pepper to taste
Instructions
- In a large skillet over medium-high heat, melt the butter and add in the garlic and sauté for one minute. Add shrimp and cook 2-3 minutes on each side, until cooked throughout and pink in color. Transfer to a plate; set aside.
- Sauté onion in the butter remaining in the skillet. Pour in the white wine or broth and cook until it’s reduced to half, while reserving any excess crumbs from the bottom of the pan, scraping the residue with a wooden spoon as you’re stirring.
- Reduce heat to low-medium, stir in the half & half and bring to a simmer. Season with salt and pepper to taste and add red pepper flakes. Stirring occasionally.
- Add in the spinach leaves and allow them to steam in the sauce, then add in the parmesan cheese. Stir until melted and bring sauce to a simmer for a minute or so. Whisk the water and cornstarch to in a separate small bowl and pour into the sauce mixture.
- Continue to simmer while whisking the mixture thoroughly until the sauce thickens).
- Coat the cooked, drained pasta with sauce, then top with shrimp and remaining sauce.
- Garnish with parmesan cheese and parsley. (optional)
