Lauren’s Pasta (with Shrimp)
Wilted, fresh spinach married with the tanginess of sun-dried tomatoes and creamy cheese sauce with shrimp is just down-right delicious. My girl loves pasta so that was a given that this had to be a pasta dish. It not only looks beautiful on your plate, but is a very flavorful meal to enjoy curled up watching Steel Magnolias (again!) or sitting around the table with friends and family. A simple salad, with or without bread, would make a wonderful, quick dinner.
If you buy frozen shrimp, read the thawing instructions and prepare beforehand so you’re not waiting on shrimp to thaw and postponing dinner. Been there, done that. Learned my lesson.
I know most boxes of pasta come in 1-pound packages. I usually cook the entire package and my daughter eats the remaining leftovers with marinara or pesto. That way we don’t waste the leftover ¼ pound. You can also seal up the box and keep for another time when you want only 1 or 2 servings.
Meet our daughter Lauren and her kitty Puma.
Lauren's Pasta (with Shrimp)
Ingredients
- 12 ounces linguine pasta
- 2 tablespoons excellent-quality extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 8 ounces oil-packed sun-dried tomatoes, drained well and sliced
- 6 ounces fresh baby spinach
- 1/2 teaspoon ground white pepper
- 2-2 1/2 cups heavy cream
- 2 pounds shrimp, peeled, deveined, tails off, thawed
- 3 ounces Asiago cheese, shredded
- 1/2 cup green onions, sliced, divided
- 1/2 teaspoon kosher salt, to taste
Instructions
- Cook the linguine according to the directions on the package to al dente. Be sure to follow the suggestion of adding salt to your pasta cooking water.
- While the pasta water is coming up to a boil, heat the butter and oil in a deep 12” skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Once the butter is melted, add the shrimp in a single layer and do not stir for 2 minutes. Turn the shrimp over and cook for another 2 to 3 minutes or until the shrimp are just cooked through. You may have to do this in batches, adding more butter and oil as needed.
- Remove the shrimp from the pan onto a plate to keep from over cooking. Set aside.
- Lower the heat to medium, add the garlic and stir continuously for 30 seconds, being careful not to brown or burn your garlic.
- Add the sun-dried tomatoes, spinach, white pepper, and heavy cream. Stir gently to combine and wilt the spinach.
- Add the cheese in two additions, stirring between. Add 1/3 cup of the green onions and gently stir.
- Add the hot, drained pasta and the precooked shrimp to the skillet and gently combine everything together.
- Taste for seasoning and adjust as desired.
- Pour into a large serving bowl or into individual bowls and garnish with remaining ¼ cup sliced green onions. Serve warm.
