Creamy Shrimp Pasta with Spinach and Sun Dried Tomatoes

CHEESY SHRIMP AND LINGUINI PASTA WITH SUNDRIED TOMATOES AND SPINACH

Prep Time 10 minutes

Cook Time 15 minutes

Serve 6-8

INGREDIENTS

  • 2 lbs uncooked shrimp(peeled, washed and deveined)
  • 1 large bunch fresh baby spinach
  • ½ of a jar of California Sun Dried tomatoes (including juices)
  • 1tbsp and 1 tsp salt ( divided)
  • 2 tsp black pepper ( divided )
  • 1 tsp garlic powder
  • 2 tsp cayenne pepper ( divided)
  • 1 tsp old bay seasoning
  • 1 tsp paprika
  • 1 tsp Creole seasoning
  •  Lb box Linguini pasta ( uncooked)
  •  1 Cup whole milk
  • Tbsp all purpose flour
  • ½ cup water
  • 2 tbsp olive oil
  • ¼ stick of butter
  • 1 medium onion diced
  • 4 cloves of garlic ( minced)
  • 1 cup parmesan cheese ( grated)

Directions

Wash, devein and season shrimp with 1 tsp salt, 1 tsp cayenne pepper, and 1 tsp black pepper also remaining dry seasonings.

In a large stock pot, bring water with 1 tbsp salt to a boil. Cook pasta for about 6 minutes, when done drain and run cold water on it to stop cooking. ( set aside)

In a sauce pan with lid, add 2 tbsp olive oil to heat on medium heat, brown shrimp on each side, remove in set aside, when done browning all the shrimp, add butter and let melt, when butter is melted, add minced garlic and diced onions, sauté till soften, add flour and stir continuously for 3-4 minutes, then add sundried tomatoes, sauté about 2 minutes, add milk and water, bring to a boil , add parmesan cheese stir until cheese is all melted  and all the ingredients are mixed well together. then add spinach, stir about 3 minutes, till spinach is wilted, then add pasta in sauce, stir and combine all ingredients giving  about 5 minutes giving pasta remaining time to cook, add shrimp and combine ingredients together, turn heat off and serve immediately

CHEESY SHRIMP AND LINGUINI PASTA WITH SUNDRIED TOMATOES AND SPINACH

 

Prep Time 10 minutes

Cook Time 15 minutes

Serve 6-8

INGREDIENTS

• 2 lbs uncooked shrimp(peeled, washed and deveined)

• 1 large bunch fresh baby spinach

• ½ of a jar of California Sun Dried tomatoes (including juices)

• 1tbsp and 1 tsp salt ( divided)

• 2 tsp black pepper ( divided )

• 1 tsp garlic powder

• 2 tsp cayenne pepper ( divided)

• 1 tsp old bay seasoning

• 1 tsp paprika

• 1 tsp Creole seasoning

• Lb box Linguini pasta ( uncooked)

• Cups whole milk

• Tbsp all purpose flour

• ½ cup water

• 2 tbsp olive oil

• ¼ stick of butter

• 1 medium onion diced

• 4 cloves of garlic ( minced)

• 1 cup parmesan cheese ( grated)

Directions

Wash, devein and season shrimp with 1 tsp salt, 1 tsp cayenne pepper, and 1 tsp black pepper also remaining dry seasonings.

In a large stock pot, bring water with 1 tbsp salt to a boil. Cook pasta for about 6 minutes, when done drain and run cold water on it to stop cooking. ( set aside)

In a sauce pan with lid, add 2 tbsp olive oil to heat on medium heat, brown shrimp on each side, remove in set aside, when done browning all the shrimp, add butter and let melt, when butter is melted, add minced garlic and diced onions, sauté till soften, add flour and stir continuously for 3-4 minutes, then add sundried tomatoes, sauté about 2 minutes, add milk and water, bring to a boil , add parmesan cheese stir until cheese is all melted and all the ingredients are mixed well together. then add spinach, stir about 3 minutes, till spinach is wilted, then add pasta in sauce, stir and combine all ingredients giving about 5 minutes giving pasta remaining time to cook, add shrimp and combine ingredients together, turn heat off and serve immediately