Creamy Garlic Shrimp Pasta with Spinach
This easy Creamy Garlic Shrimp Pasta with Spinach is a mouthwatering dish that combines succulent shrimp, al dente pasta, and fresh spinach, in a flavorful garlic-lemon infused cream sauce.
Equipment
- 1 Large Frying Pan
Ingredients
- 1 pound Extra large uncooked, shrimp, shelled and deveined
- 8 oz Uncooked Rigatoni penne, or bowtie pasta works well too
- 2 tbsp Olive oil extra virgin
- 2 tbsp Butter
- 1 tbsp Fresh lemon juice
- 2 cloves garlic, minced
- 1/2 cup White dry wine
- 3/4 tsp Dried Oregano rubbed in palm of hand to release flavor
- 1/2 tsp Salt
- 1/4 cup Half and half or milk can use heavy cream for creamier consistency
- 2 cups Fresh torn spinach leaves
- 3/4 cup Water
- 2 tbsp Corn Starch
- Grated Parmesan for serving
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Creamy Garlic Sauce:
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add minced garlic. Sauté for about 1-2 minutes, or until the garlic becomes fragrant. Do not let garlic brown as it will lose its flavor. Pour in the white wine and bring the mixture to a simmer. Let it cook for 3-5 minutes, allowing it to thicken slightly.
Cook the Shrimp:
- Add the shrimp to the skillet and cook for 2-3 minutes on each side or until they turn pink and opaque. Use caution not to overcook the shrimp as it cooks fast. Add lemon juice, oregano, and salt. Add the cooked and drained pasta to the garlic sauce, tossing it to coat the pasta evenly with the sauce. Gently stir in the torn spinach leaves. Continue to cook just until the spinach wilts. Add milk or 1/2 and 1/2. Combine water and cornstarch and stir well. Slowly add to sauce 1/4 cup at a time and stir until it has reached a creamy consistency. If the sauce is too thin, add more of the cornstarch/water mixture. You may not need to use all of the mixture to reach the right consistency.
Notes
If this dish is refrigerated and reheated, the sauce will become too thick. You will need to add approximately 1/4 cup of water or milk when reheating to return the sauce to a creamy consistency.