Hey, folks! Happy Tasty Tuesday to you!
Today’s issue of the “Tasty Tuesday” is about the spinach pasta with shrimp, the picture of which you all liked so much on my countless social media pages 🙂
Thank you for your support of all my numerous pages and I am more than happy to share my recipes with you.
This is an original recipe born and raised entirely in my head 🙂  So be careful 🙂
Spinach Pasta with Creamy Shrimp Sauce
Ingredients
- 15 medium grape/cherry tomatoes
- 6 oz of egg spinach pasta
- 30-35 ea shrimp, cooked or raw (I used cooked)
- 2 tbs unsalted butter
- 1/2 cup light cream
- 1/4 cup white wine (I used sweet Riesling)
- Bunch of fresh basil leaves
- 1 tsp Bay Seasoning
- 1 clove garlic
- Salt and Pepper to taste
Instructions
- Preheat you oven to 250F
- Cut the tomatoes in half and lay out on a backing sheet covered with foil.
- Bake at 250F for about 40 minutes or until they are dry enough to resemble sun dried tomatoes.
- Take the tomatoes off of the sheet and set aside.
- Season the shrimp with Bay Seasoning and set aside.
- Boil pasta according to package instructions.
- While the pasta is cooking, prepare the sauce - melt butter in a pan, add shrimp and sauté for a couple minutes.
- Add crushed garlic, wine and cream and sauté for another 3-5 minutes.
- Take shrimp off of the pan and place in a bowl.
- Leave the sauce on the pan and keep simmering on low heat for another 3-5 minutes.
- Drain the pasta, add the "sun" dried tomatoes and chopped fresh basil leaves to the pot with pasta.
- Cover the pot with the lid and toss well.
- To serve: put pasta in the serving bowl, add shrimp and pour the sauce on top.
- Enjoy!
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Here you go, just made yourself a yummy dinner!
Enjoy the rest of your day and stay fit, my friends!
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