This is one that I wish I would have grilled the shrimp for some added flavor, but I was in a hurry and now eating it I’m kicking myself for not taking the extra time. Overall, it’s a light dish and easy to whip up for lunch.
Healthy Shrimp Pasta
(Adapted from The Realistic Nutritionist)
12 ounces shrimp, tails removed
8 ounces of pasta (I used linguine)
3 cups fresh spinach
5 ounces light cream cheese
1/4 cup crisp wine (I used Masi Masianco Pinot Grigio & Verduzzo)
3/4 cup shrimp or vegetable broth
1/4 cup light cream
1/3 cup parmesan
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 yellow pepper, chopped
2 tablespoons butter
Liberal dashes salt and pepper
Prepare pasta according to box. Rinse and set aside.
Heat 1 tablespoon butter in a medium size 3 quart pan over medium high heat. Add onions and cook until soft, about 2 minutes.
Add garlic and peppers and cook until fragrant, about 3 minutes. Reduce heat to medium and add in wine, broth, cream, cream cheese and salt and pepper.
Cook until mixture begins to thicken a bit, about 6 minutes. Stir in parmesan, lemon zest and additional salt and pepper to taste.
Let simmer another 4 or 5 minutes to thicken up. Remove from heat.
In a small pan, heat remaining 1 tablespoon of butter. Cook shrimp for about 2 – 4 minutes or until done.
Remove from pan and add to cream sauce. Add spinach to the small pan and heat just until wilted, about 3 minutes. Toss spinach and shrimp with cream sauce.
Pour over pasta and enjoy!