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Amazing and delicious shrimp pasta made with a light cream sauce and spinach!
Prepare pasta according to box directions. Rinse and set aside.
Heat 1 tablespoon butter in a 3-quart pan over medium high heat. Add onions and cook until soft, about 2 minutes. Add garlic and peppers and cook until fragrant, about 3 minutes. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper. Cook until mixture begins to thicken a bit, about 6 minutes.
Stir in Parmesan, lemon zest and additional salt and pepper to taste. Let simmer another 4 or 5 minutes to thicken up. Remove from heat.
In a small pan, heat remaining 1 tablespoon of butter. Cook shrimp for about 2–4 minutes or until done. Remove from pan and add to cream sauce. Add spinach to the small pan and heat just until wilted, about 3 minutes. Toss spinach and shrimp with cream sauce. Add lemon zest for extra zest.
Pour over pasta and enjoy!
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!