I mistakingly posted the recipe for the Thai Meatballs way too early, if you saw and wondered why it suddenly disappeared, I took it off when I realized what I had done. Many apologies and my thanks to all who have commented. You will still be there when it is eventually published. I will do that as soon as I have had a chance to make it, with my own photos and notes.
Creamy Tuscan Shrimp Pasta
This is another link that disappeared on me but if you go online and type its title in your search engine, you'll get many different varieties. I haven't found this exact one yet but I'm still looking, and will add later when I find its host. It was fixed for the first time on March 9th and was excellent! We had leftovers for the next day.
The weights were metric but I converted as near as I could to ounces.
250 g (9 ounces) peeled shrimp (we probably had less as we used what we had left in a bag of frozen. It seemed enough though.)
Salt and black pepper to taste
1 tablespoon oil or butter
2 cloves of garlic
6 to 8 cherry tomatoes, halved
2 handfuls of fresh spinach, washed and drained (I also pick the stems off)
200 ml cooking cream (close to 3/4 of a cup) - there was only whole milk in the fridge but Gregg thinks using cream would take it up a notch. I thought it was very nice without but he is probably right
2 tablespoons grated Parmesan cheese, plus extra for sprinkling over your finished plate at the table
1 teaspoon Italian herbs (or oregano/basil)
200 g (9 ounces) pasta - choice suggestions were penne or spaghetti (we used butterfly
Chili flakes (optional)
Lemon Juice (optional)
Grated Parmesan Cheese (Garnish)
Cook the pasta to package directions until al dente.
Save 1/2 cup pasta water.
Season fresh or thawed shrimp with salt and pepper.
Put pan on medium high heat. Add oil or butter. Cook shrimp 1 to 2 minutes on each side. Remove from pan and set aside.
Make the sauce.
Lower heat to medium.
Add garlic and cook for 15 seconds.
Add tomatoes and cook for 2 minutes.
Add cream (or milk), the 2 tablespoons grated Parmesan cheese and herbs. Simmer for 2 to 3 minutes.
Add spinach until it has just wilted.
If needed, loosen with a splash of pasta water (we found this wasn’t needed).
Combine ingredients.
Add pasta, shrimp and toss 30 to 60 seconds.
Finish off with chili flakes and a squeeze of lemon juice. (I added this at the table, along with extra grated Parmesan cheese when I had served myself my individual portion. This is optional).
Two changes, butterfly pasta and a handful of halved cherry tomatoes. It was all very tasty.
Love Parmesan and shrimp..it must be very delicious!
ReplyDeleteWe were very happy with it Angie, thank you :)
DeleteLooks good!
ReplyDeleteVery tasty, thank you Ginny :)
DeleteThat can happen to anyone, Denise.
ReplyDeleteThis recipe is delicious, thank you!
Hugs, Elke
Thank you for your kind comment Elke, much appreciated :) I am glad you like the look of this recipe. Hugs, Denise
DeleteLooks very nice, Denise.
ReplyDeleteThank you Margaret, much appreciated :)
DeleteLooks good :-D I like Farfalle pasta :-D Have a good week Denise :-D
ReplyDeleteThank you Ananka :) it is one of our favorite pasta's right now :)
DeleteIt looks delicious. I've done the same thing with posting things too early
ReplyDeleteThank you for sharing that Ann, I don't do it that often but often enough :)
DeleteIt looks good and shrimp is so tasty!
ReplyDeleteThank you Carol, it is indeed :)
DeleteHello Denise,
ReplyDeleteThis recipe looks and sounds delicious! Thanks for sharing.
Take care, enjoy your day and have a wonderful week!
You are very welcome Eileen and thank you. I wish you the same :)
DeleteThat looks lovely, Denise.
ReplyDeleteThank you Janice :)
DeleteI might give this a try, Denise.
ReplyDeleteI hope you enjoy David :)
DeleteGood Monday morning to you. We are just back from our trip abroad and I'm catching up. This looks like a satisfying meal. Hope you have a beautiful day!
ReplyDeleteHello Ellen, so good to see you and welcome home! I am looking forward to reading all about your travels. You have a beautiful day too :)
DeleteShrimp, cream and parm, what more could a person want!
ReplyDeleteExactly what I would say Sandra :)
DeleteLovely recipes. Now, if I had a cook! :0
ReplyDeleteAh, now that would be nice. Wish you were closer, we would invite you over for a plate :)
DeleteI did make shrimp stir fry with left over frozen shrimp (half a bag) recently. For some reason what we had leftover I couldn't face eating so it went into the trash several days later. I made toad in a hole the other day, recipe from Vicki Lane's blog, but Dan wasn't keen on it so not a keeper.
ReplyDeleteI know what you mean about shrimp. We actually ate all of the shrimp and all that was left was the pasta and veggies which we ate the second day :) Toad in the Hole sounds wonderful! I am actuall a fan and looked at a YouTube the other day with someone making this dish. We can't like everything though can we? Lots of things I would pass by.
DeleteMy daughter and son in law gave us 5 lbs freshly harvested of NC shrimp when we were there in December. I froze them in individual bags for meals SO GOOD
ReplyDeletewe ate the last bag last week.
Hugs Cecilia
Now that sounds absolutely wonderful Cecilia, what a lovely gift! I bet it was good. Hugs, Denise
Deleteyummy
ReplyDeleteThank you Christine :)
DeleteDenise, this dish looks so good. My son is a good cook, and I will pass the recipe on to him. Thank you. I'm not much of a fish eater, but I do love shrimp!
ReplyDeleteHappy you think so Sheri and I would love to see what you think of it when your son cooks it. You are very welcome. I've only become a fish eater in the last few years but only certain mild ones. Like you, I love shrimp :)
DeleteDenise, we have made a similar recipe as there are so many ways to use pasta and shrimp and many are quick and easy meals. Sometimes, i remove the spinach stems and sometimes do not. Other times, I use frozen spinach and save myself any effort 😀.
ReplyDeleteHello Dorothy, it's a pretty basic meal and so easy. I can't abide spinach stems, don't know why, it's just a thing I have. I will use frozen spinach at times. We had some left from a salad we made the day before, and it's so easy just to wash and throw into pasta. I always value the extra nutrition :)
DeleteI think that looks so great!
ReplyDeleteThat makes me happy, thank you Sandie :)
DeleteDenise, how neat that you visited the Betsy Ross house in Philadelphia. That would be so interesting. Thanks for sharing that with me. Nel loves the doll, and wants to put it out on the 4th of July. I've been enjoying these school projects that the kids are doing, and one of the next ones coming up is a "Pioneer Era" one, which is my favorite era. I will have lots of ideas and suggestions to tell her on that one. I still watch Little House reruns haha.
ReplyDeleteThat sounds awesome and I love Nel's doll too. It would make a great 4th of July addition. That is one of my favorite era's too, the Pioneer Era. So many brave people left their homeland to make treacherous journeys across America. Brave, brave people! I love the fact that you still watch Little House on the Prairie too. Thanks for the awesome comment Sheri :)
DeleteThat looks very tasty Denise.
ReplyDeleteWishing you a good week ahead.
All the best Jan
Thank you Jan :) much appreciated and all the very best to you too :)
DeleteThis shrimp pasta dish is a winner! Yum yum! Thank you for wishing David a happy birthday. Happy 79th birthday to Gregg! Blessings to both.
ReplyDeleteHi Gigi and thank you :) I will pass your birthday greetings onto Gregg. It was our greatest pleasure to meet you both all those years ago. A wonderful memory! Our very best to you and David also.
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteDe nada y gracias. Te mando un beso :)
DeleteRick's on a pasta (carb) boycott but when he's off it, I'm going to make this -- it sounds fantastic!
ReplyDeleteYes, we try to keep it down too. Glad you liked it Jeanie, thank you :)
DeleteI'm a metric girl. Love me some bakes by weight. Love me some bowtie noodles too. Looks great!
ReplyDeleteI left the UK before metric came in Ivy :) I still have to look it up and am grateful to Google for the easy conversions. I am also grateful to my kitchen scale where you can change it easily so that I can make international dishes without having to look up each one :) Bowtie noodles are our favorite right now. Thank you!
Delete