CREAMY SHRIMP AND SPINACH PASTA
This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.
Provided by breezermom
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
- Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
- Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.
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.
FRESH LEEK AND SPINACH PASTA
This is a do-it-yourself pasta sauce, which I consider really versatile. I use whatever is on hand, but my preference is to at minimum have leeks and spinach, hence the title! Add more of whatever you like, omit what you don't. Throw in something new! I'd love to hear what you think and what kinds of tweaks you make to it. I'm posting the way I most recently had it, but the wild leek pesto is a rare treat, it's available to me only in the spring at the farmers' market. I usually don't add any pesto in, but now that I've tried it, I might experiment with others to see what works (arugula might be nice!) Sometimes I add tuna, or slices of the sun-dried tomato tofurky sausages for some protein.
Provided by Cyllene
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
- Slice the red pepper into long thin slices.
- I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
- Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
- In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
- Add olive oil to the pan and heat.
- Add the leeks and red pepper. Saute for about 3 minutes.
- Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
- While sauteeing, add the spinach to the colander and rinse.
- Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
- Reduce the heat to med-low and saute for another couple of minutes.
- Add the reserved cream cheese and mix all together. Add the tomatoes.
- Once the pasta is cooked, pour gently over the spinach and drain.
- Crumble the feta cheese into the vegetables.
- Add half pasta to pan. Add pesto and stir.
- Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
- Adjust to low heat. Cover and heat for 2 minutes.
- Stir everything together and serve.
Nutrition Facts : Calories 536.1, Fat 18, SaturatedFat 2.5, Sodium 304.2, Carbohydrate 85.8, Fiber 5.2, Sugar 4.9, Protein 17.3
GARLIC SHRIMP AND SPINACH PASTA
This meal is quick and easy! You only need one pan to prepare and it's really quite healthy as well! I came up with this recipe with ingredients I had handy in my fridge, freezer, and pantry.
Provided by Logans Mama
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 841.3, Fat 53.7, SaturatedFat 8.4, Cholesterol 212.8, Sodium 525.2, Carbohydrate 47.9, Fiber 1.9, Sugar 1.9, Protein 42.4
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- 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.
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