Comfort food season seems to be quickly approaching around here and we are welcoming it with open arms. It’s rainy, gloomy and a bit chilly so this pasta dish is totally fitting the bill!
Now when I say 15 minutes, I MEAN 15 minutes..max. You won’t believe how quick and easy this one is..it’s such an awesome one to keep in the rotation for crazy weeknights.
You can use any fresh pasta variety or shape that you like here..think tortellini, fettuccini, etc, but just make sure it’s the “fresh” stuff in the refrigerated section of your market..it makes all the difference in the world. This is the one we use from Trader Joe’s..it’s our fave
Non-dairy friends, you’re going to have to pass this one up. Dairy friends, you’re NOT going to want to pass this one up. Your kids will adore it as much as the grown ups…it’s rich, cheesy and such a goodie!
15 Minute Shrimp Pasta with Garlic Cream Sauce
Note: use any dryer white wine here that you enjoy the taste of..we use a Sauvignon Blanc.
16 Ounces Fresh Pasta
2 Tablespoons Olive Oil
1 Pound Large Shrimp, peeled and deveined + seasoned liberally with salt and pepper
1 Tablespoon Butter
2 Large Garlic Cloves, finely chopped
1/2 Cup White Wine *see note
2 Cups Heavy Cream
3 Cups Baby Spinach
1/4 Cup Grated Parmesan + more for serving
Cook pasta according to package directions; drain and set aside.
Heat olive oil in a large skillet over medium high heat. Add the shrimp in 2 batches, making sure they are in a single layer. Cook for 1-2 minutes per side or until no longer translucent. Repeat with second batch. Remove the shrimp to a plate and set aside.
Add butter to the same pan. Add garlic and cook for 30 seconds, stirring often. Stir in the wine, scrapping up all the bits from the bottom of the pan, and cook until wine is reduced by about half. Stir in the cream and simmer for five minutes.
Add the pasta, shrimp, spinach and Parmesan to the sauce and gently toss to combine. Serve topped with additional Parmesan, if desired. Serves 4+