CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY
Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams
SHRIMP SPINACH SALAD
Shrimp and garlic are sauteed in butter then set atop a bed of spinach. Almonds, tomatoes and a squeeze of lemon finish off this beauty. Perfecto! Jamie Larson - Dodge Center, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet over medium heat, melt butter. Add the shrimp. Cook and stir for 3-4 minutes or until shrimp turn pink. Add garlic and parsley; cook 1 minute longer. Remove from the heat., Place spinach in a salad bowl. Top with tomatoes, almonds and shrimp mixture. Squeeze juice from the lemon; drizzle over salad. Sprinkle with salt and pepper.
Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 350mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
SPINACH, SHRIMP AND PASTA SALAD
This is a great deli style side dish to round off a meal or makes a great lunch. It is easy, quick, and low calorie- what more could you ask for?
Provided by Dawn399
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cool cooked pasta.
- May run cool water over pasta to cool.
- Drain well.
- In a large bowl combine pasta, shrimp, spinach and tomatoes.
- Pour salad dressing over mixture and toss.
- Add basil and Romano cheese and toss.
- May serve with soup or sandwiches.
Nutrition Facts : Calories 239.6, Fat 3.1, SaturatedFat 1.1, Cholesterol 113, Sodium 568.6, Carbohydrate 32.7, Fiber 2.2, Sugar 2.2, Protein 19.5
SHRIMP SCAMPI SPINACH SALAD
My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! -Jamie Porter, Garnett, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium heat; saute shrimp and garlic until shrimp turn pink, 3-4 minutes. Stir in parsley; remove from heat., To serve, place spinach and tomatoes in a serving dish; top with shrimp mixture. Squeeze lemon juice over salad; sprinkle with salt and pepper. Sprinkle with almonds and, if desired, cheese.
Nutrition Facts : Calories 201 calories, Fat 10g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 291mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
TROPICAL SHRIMP SPINACH SALAD
This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!
Provided by MISSYLYNMITZ
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Nutrition Facts : Calories 698.2 calories, Carbohydrate 32.9 g, Cholesterol 243.7 mg, Fat 49.5 g, Fiber 6.4 g, Protein 34.4 g, SaturatedFat 19.1 g, Sodium 499 mg, Sugar 21.5 g
GREEK-STYLE SHRIMP SALAD ON A BED OF BABY SPINACH
Grilled shrimp and Greek flavorings (tomato, feta, Kalamata olives, oregano) commingle in a this salad. Thread the shrimp onto skewers, and so they'll grill up moist yet attractively spotty brown, sprinkle them with a little sugar when seasoning them with salt and pepper.
Provided by USA WEEKEND columnist Pam Anderson
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Thread shrimp onto metal skewers (or bamboo ones that have been soaked in water for 15 minutes). Brush both sides with oil and season with salt, pepper and a light sprinkling of sugar.
- Heat gas grill, with all burners on high, until fully preheated, 10 to 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and allow to return to temperature. Grill shrimp until fully cooked and spotty brown, about 2 minutes per side.
- Meanwhile, mix in a medium bowl the tomatoes, cheese, olives, oregano, 2 Tbs. of the olive oil and 2 tsps. of the vinegar. Unthread shrimp and add to bowl. Lightly toss ingredients to coat. Set aside. (Can be made an hour or so ahead.)
- When ready to serve, drizzle remaining oil, as well as a generous sprinkling of salt and pepper, over spinach in a large bowl. Toss to coat. Add remaining 2 tsps. vinegar; toss again. Divide spinach among 4 large plates. Top with a portion of the shrimp mixture.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 12.6 g, Cholesterol 200.6 mg, Fat 28.2 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 7.7 g, Sodium 853.4 mg, Sugar 6.3 g
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