Lauren’s Pasta (with Shrimp and Asiago)
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Serves: 4
Recipe and photos updated 2.27.28.
This recipe has been slightly updated. The original called for green onions in the sauce and garnish, but I removed them. I felt they got lost amongst the other strong ingredients. Feel free, though, to add them! (Originally, ⅓ cup of sliced green onions were added to the sauce, then a few tablespoons sprinkled as garnish).
The best way I know to describe this dish would be a “glorified shrimp alfredo.” My daughter Lauren came up with this pasta meal pretty much on her own at 15 years old. I suggested the cheese and she brought the rest of the ingredients together. I love that she takes interest in cooking.
Wilted, fresh spinach married with the tanginess of sun-dried tomatoes and creamy Asiago 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.
You could easily make this a low-carb dish. Omit the pasta completely and serve over steamed or roasted cauliflower. That would bring the carb count down from 62.6g to 23.5g per serving.
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.
Enjoy!
Lauren's Pasta (with Shrimp and Asiago)
Tender shrimp in an Asiago cream sauce with sun-dried tomatoes and spinach.
Ingredients
- 1 pound shrimp, peeled, deveined, tails off
- kosher salt, to taste
- ground white pepper, to taste
- 8 ounces linguine pasta, or other noodle pasta
- 1 - 2 tablespoons unsalted butter
- 1 - 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced or pushed through a garlic press
- 2 - 2 1/2 cups heavy cream
- 8 ounces oil-packed sun-dried tomatoes, drained well and sliced, see Notes
- 6 ounces fresh baby spinach, chopped
- 3 ounces Asiago cheese, shredded
- 3 tablespoons Italian parsley, chopped
Instructions
- Season the shrimp with salt and pepper. Set aside.
- Bring 2 quarts of filtered water and 1 ½ tablespoons of kosher salt up to a boil. Placing a lid on the pot will heat the water quicker. Once up to a rolling boil, cook the pasta according to package directions for al dente.
- While the pasta water is heating and the pasta is cooking, heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat.
- Once the butter is melted, add the shrimp in one layer (you may have to cook the shrimp in 2 batches adding more butter and oil as needed) and cook for about 2 minutes. Turn them over and cook for another 1 to 2 minutes, or until just cooked through. Set them aside on a plate. Cover loosely with foil to keep warm.
- Lower the heat to low and add the garlic, stirring constantly for about 20 seconds. Do not allow the garlic to brown.
- Add 2 cups of the heavy cream and sun-dried tomatoes. Increase the heat to medium, stirring, until the cream is hot, but do not bring up to a boil.
- Add the spinach and stir frequently until wilted. Taste for seasoning and adjust. Be aware that the Asiago cheese does contain salt, so do not oversalt at this point.
- Once the spinach is wilted., remove the skillet from the heat.
- Add the cheese in 2 additions, stirring constantly, until the sauce is a creamy consistency.
- Add the shrimp back to the pan, stir. Heat through on low heat so you do not overcook the shrimp. Taste once more and adjust salt and pepper as desired.
- Pour into a large serving bowl or into individual bowls and garnish with chopped parsley and additional shaved Asiago cheese. Serve very warm.
Notes
I read labels when it comes to “oil-packed” anything. My family is steering away from seed oils. Even if a jar label says “in extra-virgin olive oil,” it can very well also include a seed oil (safflower oil, etc.). Choose according to your preferences, though.
The nutrition chart is calculated with 2 ½ cups of heavy cream, 1 ½ teaspoons of kosher salt, and ¾ teaspoon ground white pepper. The chart does not account for salt in the pasta water.
Nutrition Facts
Lauren's Pasta (with Shrimp and Asiago)
Amount per Serving
Calories
1161.27
% Daily Value*
Fat
83.81
g
129
%
Saturated Fat
44.22
g
276
%
Trans Fat
1.84
g
Polyunsaturated Fat
4.86
g
Monounsaturated Fat
25.36
g
Cholesterol
305.02
mg
102
%
Sodium
1537.46
mg
67
%
Potassium
1419.22
mg
41
%
Carbohydrates
62.56
g
21
%
Fiber
6.29
g
26
%
Sugar
6.09
g
7
%
Protein
40.54
g
81
%
Vitamin A
3656
IU
73
%
Vitamin C
77.48
mg
94
%
Calcium
401.03
mg
40
%
* Percent Daily Values are based on a 2000 calorie diet.
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