Garlic Shrimp Spinach Mushroom Pasta at Claire Dalrymple blog

Garlic Shrimp Spinach Mushroom Pasta. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest. Add minced garlic, rest of the italian seasoning, chopped sundried tomato along with its oil. To hot skillet add sliced mushrooms. Continue to cook just until the spinach wilts. Slowly add to sauce 1/4 cup at a time and stir until it has reached a creamy consistency. Increase the heat and bring it to a boil. Stir in the half and half or cream, half of the parmesan, and the shrimp. Deglaze the skillet with vegetable stock, and cook for 1 minute, scraping any browned bits with a wooden spoon. Stir and cook for 30 seconds. Add the spinach in a big heap on top. Cook pasta according to package directions. Let it come to a simmer. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Sprinkle with italian seasoning and red chili pepper flakes. Add the shrimp, broth and seasonings.

LEMON GARLIC SPINACH SHRIMP PASTA
from houseofkerrs.com

Deglaze the skillet with vegetable stock, and cook for 1 minute, scraping any browned bits with a wooden spoon. If the sauce is too thin, add more of the cornstarch/water mixture. Stir and cook for 30 seconds. Gently stir in the torn spinach leaves. Add 1/2 cup pasta water. Add the shrimp, broth and seasonings. Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Combine water and cornstarch and stir well. Add the spinach in a big heap on top. Slowly add to sauce 1/4 cup at a time and stir until it has reached a creamy consistency.

LEMON GARLIC SPINACH SHRIMP PASTA

Garlic Shrimp Spinach Mushroom Pasta Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Add spinach to the shrimp and toss until wilted, about 30 seconds. To hot skillet add sliced mushrooms. Let it come to a simmer. Sprinkle with italian seasoning and red chili pepper flakes. Increase the heat and bring it to a boil. If the sauce is too thin, add more of the cornstarch/water mixture. Cover the skillet, reduce to low and simmer for 15 to 18 minutes, or until the pasta is al dente. Add the spinach in a big heap on top. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Combine water and cornstarch and stir well. Stir and cook for 30 seconds. Add the shrimp, broth and seasonings. Continue to cook just until the spinach wilts. Add minced garlic, rest of the italian seasoning, chopped sundried tomato along with its oil. Cook until the shrimp is opaque, slightly pink, and cooked through, about 3 to 4 minutes.

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