Pasta With Spinach Nutmeg And Shrimp Food

CREAMY SHRIMP AND SPINACH PASTA

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
• Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
• Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.

ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a large pot, heat the butter over medium-high heat until browned.
• Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
• Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
• Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
• Toss in the fettuccine, sprinkle over the parmesan cheese.
• Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
• Remove from heat and serve. Top with a sprinkle of fresh parsley.
• Enjoy!

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
• Cook until shrimp is pink, then put aside.
• In the same pot, add milk, broth, and pasta.
• Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
• Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
• Add the shrimp back in and give it a stir until fully incorporated.
• Serve with some extra parmesan cheese, if desired.
• Enjoy!

FASTEST PASTA WITH SPINACH SAUCE

Steps:

• Bring a large pot of water to a boil, and salt it. Meanwhile, mince the garlic as finely as possible and combine it in the bottom of a warm bowl with the red pepper flakes, olives and olive oil.
• Place the pasta in the pot, and cook until it is nearly done (test it for doneness by tasting). Plunge the spinach into the water, and cook until it wilts, less than a minute. Drain quickly, allowing some water to cling to the pasta, and toss pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper, and serve.

SHRIMP AND SPINACH PASTA

Steps:

• Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
• Cook the pasta according to package directions.
• While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
• Add the garlic to the pan and cook for 30 seconds.
• Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
• Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
• Season with salt and pepper to taste, then serve.

PASTA WITH SPINACH, NUTMEG, AND SHRIMP

Steps:

• Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
• Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
• Nutritional Information: CALORIES 496(21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
• Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
• Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

GARLIC SHRIMP AND SPINACH PASTA

Steps:

• Thaw and pat dry shrimp, set aside to bring to room temperature.
• Boil water for pasta.
• Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
• Finely chop onion.
• In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
• Add onion and garlic.
• Add pasta to boiling water.
• Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
• Add shrimp, fresh ground pepper, and salt to taste.
• Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
• By this time, your pasta should be ready for draining.
• Drain pasta and add to your shrimp and spinach mix still in the pan.
• Toss thoroughly and plate.
• Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.

NANCY'S PASTA W- SHRIMP, SPINACH, NUTMEG (AND MORE)

Steps:

• PASTA AND SPINACH -.
• cook pasta according to package directions, omitting salt and butter.
• Meanwhile, wash spinach and pat excess water.
• When pasta is done, drain the water and immediately return pasta to pan.
• Add spinach leaves and toss until spinach leaves wilt. Add cover to keep warm.
• SHRIMP AND BROTH -.
• Melt 1 tablespoon butter in nonstick sauce pan over medium heat. Add shrimp and garlic and saute until done (about 2-3 minutes).
• Remove shrimp from pan and set aside.
• Melt 1 tablespoon butter in pan and add onions, sauting until slightly opaque and stirring often.
• Add broth, vermouth, and grated lemon rind. Increase heat to medium and cook about 7-8 minutes or until mixture begins to thicken.
• Reduce heat and add cream cheese, stirring until well blended.
• Add salt, nutmeg, and black pepper. Stir together and remove from heat.
• Now add shrimp and onion mixture to the pasta/spinach and toss to mix everything together.

PASTA WITH SPINACH AND MASCARPONE

Steps:

• Cook pasta according to package directions.
• Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
• In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
• Season with salt and pepper to taste.
• Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
• Season again, if necessary.
• When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
• Serve immediately.