15 Minute Shrimp Pasta with Garlic Cream Sauce

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.

Ingredients

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

Directions

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+

Summer Mixed Grill with Cilantro Sauce


If food was music, this right here would be our summer anthem, friends. Behold my favorite kind of meal, right here…in every way, shape and form!

It’s going on repeat..like once a week for sure. The Cilantro Sauce may be used as a meal in itself, with a spoon…you totally have my okay to do that. Pure, unabandoned flavor is all that I can say with this stuff. It takes any ordinary meal off that charts. It’s zingy, creamy, and so fresh tasting…we just love it so much! Continue reading

Baked Shrimp with Tomatoes and Feta

 

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Happy Tuesday, friends!  Nothing like a little healthy ditty like this Baked Shrimp with Tomatoes and Feta to get things moving…and so  quick, to boot!

Again, here, I hail the ripe tomato.  I just can’t stop.  They are so lovely and sweet right now and I want to utilize them in any way I am able before they are no more….what a sad day that will be.

This is such a simple recipe that includes a whole lot of freshness.  The sweet, acidic tomatoes and white wine make just the most perfect, bright, simple sauce for the shrimp; and you better grab some crusty bread for sopping up all of that juice, its a must.   Continue reading

Shrimp and Cauliflower Grits

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I sit here with the intent of being a good friend.   I really do.  I want to know how your holidays were.  I want to know about your resolutions.  The wonderful things you ate.  How much you {hopefully} enjoyed a little time off.  I do.  But I can’t.

I can’t possibly sit here with this little gem dangling over my head and write, even think, about anything else.  This gem I write of is called Shrimp and Cauliflower ‘Grits’ you guys.  And I have got to get over it.  It’s becoming a problem.

Let’s just get right down to it.   Continue reading