Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
If you are searching for another easy and quick pasta recipe, this creamy, crazy delicious shrimp pasta is a must! The shrimp and pasta are smothered in a light creamy sauce with sun-dried tomatoes and spinach. The chilli flakes, add a bit of kick that is super satisfying! This dish is always a winner and no doubt for keeps!
I like using penne to make this pasta dish, but you can use your favourite. For the shrimp, I swap it sometimes with chicken. This recipe is very versatile. Try this very soon, and you’ll know!
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Ingredients
2 tablespoons Olive Oil
1 pound Jumbo Shrimp peeled and deveined
8 ounces Whole Wheat Penne
3-4 Garlic Cloves minced or pressed
4 ounces Sun-dried Tomatoes drained and chopped
½ teaspoon Chili Flakes
1 tablespoon Corn or Gluten-free Flour
1 ½ c. Skimmed Milk
1 tablespoon Dried Basil
2 c. Baby Spinach
Sea salt and pepper, to your taste
How to make Creamy Shrimp Pasta
Step 1: Cook the pasta in a large pot of boiling salted water for about 6 to 8 minutes or until al dente.
Step 2: While the pasta is cooking, heat the oil in a large skillet on medium-high heat. Once the oil is hot, add the garlic to the skillet and cook for about a minute until aromatic.
Step 3: To the skillet, add the shrimp along with the dried tomatoes, chilli flakes, dried basil, and a pinch of salt. Continue to cook for an additional 3 to 4 minutes until the shrimps are pink. Transfer on a plate once done.
Step 4: Pour the milk into the now-empty pan. Add the flour and cook for approximately 3 to 4 minutes, whisking until the sauce has thickened. To taste, season with salt and pepper.
Step 5: Now, add the baby spinach to the sauce and cook for an additional minute until just wilted.
Step 6: Lastly, add the cooked pasta and return the shrimps to the skillet. Gently toss to combine. Serve and enjoy!
Nutrition Facts:
Calories: 497kcal | Carbohydrates: 58g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 293mg | Sodium: 1010mg | Potassium: 1293mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1820IU | Vitamin C: 20.7mg | Calcium: 332mg | Iron: 5.9mg
Ingredients
- 2 tablespoons Olive Oil
- 1 pound Jumbo Shrimp peeled and deveined
- 8 ounces Whole Wheat Penne
- 3-4 Garlic Cloves minced or pressed
- 4 ounces Sun-dried Tomatoes drained and chopped
- ½ teaspoon Chili Flakes
- 1 tablespoon Corn or Gluten-free Flour
- 1 ½ c. Skimmed Milk
- 1 tablespoon Dried Basil
- 2 c. Baby Spinach
- Sea salt and pepper, to your taste
Instructions
Step 1: Cook the pasta in a large pot of boiling salted water for about 6 to 8 minutes or until al dente.
Step 2: While the pasta is cooking, heat the oil in a large skillet on medium-high heat. Once the oil is hot, add the garlic to the skillet and cook for about a minute until aromatic.
Step 3: To the skillet, add the shrimp along with the dried tomatoes, chilli flakes, dried basil, and a pinch of salt. Continue to cook for an additional 3 to 4 minutes until the shrimps are pink. Transfer on a plate once done.
Step 4: Pour the milk into the now-empty pan. Add the flour and cook for approximately 3 to 4 minutes, whisking until the sauce has thickened. To taste, season with salt and pepper.
Step 5: Now, add the baby spinach to the sauce and cook for an additional minute until just wilted.
Step 6: Lastly, add the cooked pasta and return the shrimps to the skillet. Gently toss to combine. Serve and enjoy!
