Creamy Shrimp & Spinach Pasta Recipe
Pan seared shrimp coated in a creamy smooth sauce, filled with spinach & penne pasta. The sauce is seasoned to perfection; and made cheesy with mozzarella, Parmesan, & Monterey Jack. Pair this pasta dish with some toasted buttery garlic bread and a side Caesar or garden salad.
Ingredients
- 1 to 1 1/2 Ib Shrimp (peeled & deveined)
- 2 to 3 Cups Penne Pasta Dry, uncooked
- 1 Tbsp Olive oil
- 1/2 tbsp Butter
- Old Bay Garlic & Herb or Cajun Seasoning (For flavor)
- Lemon pepper (For Flavor)
- Smoked Paprika (For flavor)
- 1/2 Shallot diced
- 2 to 4 Cloves Garlic minced
- 2 to 3 Cups Spinach
- 1 1/2 to 2 Cups Heavy cream
- 1/4 Cup White cooking wine
- 1/2 Cup Mozzarella Cheese
- 1/2 Cup Parmesan cheese
- 1/4 Cup Monterey Jack cheese
Optional Seasonings for Sauce:
- All-purpose seasoning for taste
- Salt-Free Garlic & Herb for taste
- Salt-Free Onion & Herb for taste
Instructions
- Bring a pot of water to a boil & add a pinch of Cajun seasoning or salt. Add the penne pasta and cook until Al dente. Drain once done & set aside.
- Peel, devein, & clean the shrimp. Season the shrimp with lemon pepper, smoked paprika & old Bay seasoning.
- Over medium high heat, add some olive oil & butter to a skillet. Once the butter melts, add the seasoned shrimp and allow it to cook for 3 to 5 minutes or until done. Flip halfway through cooking time. Once the shrimp is done Remove from skillet & set aside.
- Next, Add the shallot to the skillet & sauté for a minute or two. Add the minced garlic & sauté for a few seconds or until fragrant.
- In the same pan Pour in the heavy cream, white cooking wine, the cheeses, & mix everything together. (Lower the cooking temperature to low medium or low)
- Once the cheese melts Season the sauce to your liking and do a taste test.
- Toss in the spinach and allow it to wilt down. Toss in the cooked pasta & shrimp.
- Serve with garlic bread, enjoy!