Savory Shrimp Spinach Pasta Recipes

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!

Steps:

• 1. Slice the spaghetti squash right down the middle so that you have 2 halves. Preheat oven to 425 & pour the 1/4 cup water into a shallow baking pan. Pierce the skin of the squash all over w/ a good strong fork. Place squash halves side by side in pan facing down, Bake squash 15-20 mins. Take out of oven, turn 1 of the squashes over & using a fork scrape out the seeds and pulp. Scrape to see if strands of "pasta" come out easily. If so they're done. If not, put back in oven, cook another 10 mins.
• 2. Once squash is done, scrap all seeds & pulp out of the shells and then scrape all the stringy " pasta" out of the hulls of the squash. Place the squash pasta in a medium bowl w/ 2tbsps of butter & cover, set aside. In large pot, place 2 tsp olive oil, spinach, & cherry tomatoes, set over medium, cover 2-3 mins, uncover , season w/ salt & pepper to taste and stir. Put cover back on, set on low to keep warm. In a large skillet, heat 1 tsp oil over medium heat. Add onion. Cook, stirring for 1 minute. Add garlic,shrimp & most of the red pepper flakes. Cook, stirring, 2 mins.
• 3. Stir in broth, Old Bay Seasoning & pepper. Cook 2-3 mins more. Remove pan from heat, stir in 1 tbsp butter & remaining oil, stirring until butter is melted. Stir in the parsley, dill & the lemon juice. Add shrimp mix to " pasta" mix and gently mix to combine. Spoon Spaghetti "pasta" mix into the large pot w/ the spinach & tomatoes. Increase heat to medium, while gently stirring to meld together. Sprinkle w/ grated Parmesan cheese, remaining red pepper flakes, parsley and more dill, if you want.

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

Steps:

• Cut 4 strips of thick cut bacon into small pieces. In a large non-stick or cast iron skillet, cook bacon until crisp, remove from pan. Drain on paper towel.
• Add 2 Tbps of extra virgin olive oil to the pan drippings (if you want to cut the fat, remove the pan drippings). Add in your diced onions, red peppers, and celery. Saute until tender. Stir in petite diced tomatoes and minced garlic.
• Season peeled and deveined shrimp with your favorite Creole Seasoning. I love Tony' Chachere's or South Creole Foods. Add to mixture and cook until a C is formed or shrimp turn pink.
• Boil salted water with 1 Tbsp. of EVOO. Add angel hair pasta and stir briskly to prevent clumping. Angel hair pasta cooks very quickly, so don't walk away! Cook al dente.
• Place cooked pasta into your skillet with your vegetables and stir with a pasta fork.
• Add in 2 Tbsp. of Knorr's chicken stock and white wine. Add in cooked shrimp, crisp bacon. Simmer for about 2 min. Then add in washed and drained fresh spinach leaves. Stir the spinach in until wilted.
• Top with slivers of green onion.Voila! Now serve this easy Savory Shrimp & Spinach Pasta to your guest with a side of garlic bread! This dish pairs well with a glass of Butter Chardonay. Tres bien!