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Creamy One-pot Spinach Shrimp Pasta

by Hitomi Aihara

Ingredients

for 4 servings

  • 1 lb
    shrimp, peeled and deveined (455 g)
  • 1 tablespoon
    olive oil
  • 1 tablespoon
    butter
  • 2 cloves garlic, minced
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 ½ cups
    milk (355 mL)
  • 1 ½ cups
    chicken broth (355 mL)
  • 8 oz
    fettuccine pasta (230 g)
  • 4 cups
    spinach (900 g)
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • ½ teaspoon
    italian seasoning
  • ¼ cup
    grated parmesan cheese, extra to garnish (30 g)

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Preparation

  1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  2. Cook until shrimp is pink, then put aside.
  3. In the same pot, add milk, broth, and pasta.
  4. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  5. 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.
  6. Add the shrimp back in and give it a stir until fully incorporated.
  7. Serve with some extra parmesan cheese, if desired.
  8. Enjoy!
 

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