Description
Indulge in a delectable dish of shrimp pasta with spinach and creamy sauce. Learn how to create this flavorful recipe that will satisfy your taste buds!
Ingredients
- 1 pound (454 g) (450 grams) shrimp, peeled and deveined
- 8 ounces (227 g) (225 grams) pasta of choice
- 2 tablespoons (30 ml) (30 milliliters) olive oil
- 1 tablespoon (15 ml) (14 grams) vegetable oil
- 3 cloves garlic, minced
- 1 cup (240 ml) (240 milliliters) coconut cream
- 1/2 cup (120 ml) (50 grams) grated vegan cheese
- 2 cups (480 ml) (60 grams) fresh spinach
- Salt and pepper to taste
- 1 teaspoon (5 ml) (2 grams) Italian seasoning
- 1/4 teaspoon (1 ml) (0.5 gram) chili powder (optional)
- 1 tablespoon (15 ml) (15 milliliters) lemon juice
Instructions
- Boil a large pot of salted water over high heat.
- Cook the pasta until al dente, according to package instructions.
- Drain the pasta and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream.
- Stir in the Parmesan cheese until melted and smooth.
- Add the Italian seasoning and red pepper flakes, if using.
- Season the sauce with salt and pepper to taste.
- Add the fresh spinach to the sauce and cook until wilted.
- Stir in the lemon juice.
- Return the cooked shrimp to the skillet.
- Add the cooked pasta and toss everything to combine.
- Cook for an additional 2 minutes to heat through.
- Adjust seasoning with salt and pepper if needed.
- Serve immediately.
Notes
- For a more flavorful dish, sauté the garlic and cook the shrimp in a mix of olive oil and butter.
- Add extra fresh spinach to boost the greens and nutrients in this recipe.
- Sprinkle fresh herbs like parsley or basil before serving to elevate the taste.
