A Simple Flavor Packed Creamy Parmesan and Spinach Shrimp Pasta Recipe
I love shrimp recipes like this that use basic ingredients yet you finish with such a flavorful end result. This tasty dish might even convert a shrimp hater. We’ve had this a few times for dinner in the last month and I’m sure it will find its way to the dinner menu many more times to come. Shrimp is perfect for a quick dinner because it cooks in minutes and with its neutral flavor there are countless ways to season it, making it perfect for all kinds of pasta dishes. This version is seasoned with dried herbs and finished with a not-so-heavy alfredo-style sauce for a mild taste everyone will love!
Ingredients for This Shrimp Recipe
Shrimp Dried basil Butter (or olive oil) Cloves Garlic Cornstarch Chicken broth Heavy cream (you just need real dairy for this one!) Spinach (I prefer baby spinach for the mild flavor but full grown spinach will work too) Parmesan cheese Parsley (optional, for garnish)
How to Make Creamy Parmesan Spinach Shrimp
Sprinkle shrimp with basil, season lightly with salt and pepper and toss. Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat. Cook shrimp through in skillet with butter. Transfer shrimp. Saute garlic in butter then pour in chicken broth. Add spinach and stir and cook until it starts to wilt. Stir in cream and cornstarch mixture cook until slightly thickened. Stir in parmesan cheese, melt through. Off heat toss in shrimp while your pasta cooks in a large pot according to package instructions.
Tips for Buying and Cooking Shrimp
Skip the “fresh” shrimp at the meat counter. It’s previously frozen and thawed and it may have been sitting there for a couple of days. Shrimp has a short shelf life too and you may not be using it right away anyway. What are the numbers about? You’ll find the count numbers (such as 21/25) on the bag. It tells you the average number of shrimp per pound. 21/25 means you’ll get 21 to 25 shrimp per pound. The smaller the number, the larger the shrimp. Between 16 to 30 shrimp per pound is the ideal range for most recipes. Purchase “deveined” shrimp to save yourself lots of prep time. You’ll still have to peel the shells but it’s quick once you get the hang of it. Feel free to pull the tails off too, I just think they don’t look as appetizing without them.
More Tips for this Creamy Shrimp Pasta Recipe
Thaw frozen shrimp overnight in the fridge or under cold water. Don’t thaw under warm water or at room temperature. Be careful not to overcook them (obviously). The great thing about shrimp is that it’s easy to tell when they’re done, they turn a pinkish shade (no more grey) and become opaque. Remember they cook in just minutes so don’t walk away, no one likes rubbery shrimp. Don’t leave shrimp sitting in the pan even off the heat once cooked or the residual heat will continue to cook the shrimp. Transfer to serving platter or plates. Shrimp doesn’t need much, I like a basic seasoning so the flavor of the shrimp can still shine. Go with a simple spice blend of herbs, lemon juice or lemon zest, and butter or a white wine sauce like that. If you like heat, you can try a little shake of red pepper flakes with flaky sea salt.
More Tasty Shrimp Recipes to Try!
Shrimp Fajitas Shrimp Boil Skillet Shrimp Tacos Teriyaki Shrimp and Asparagus Shrimp and Veggie Foil Packs Crispy Panko Shrimp Lemon Parmesan Angel Hair Pasta and Shrimp
