Here I was sitting at home. I had just got off work and was home alone. While it seemed like a peaceful moment (and it was don’t get me wrong after a long day at work it was almost tranquil) but I just knew in the back of my head that they would be here soon. Who are they? The people with mouths, hungry ones! They come home every day at or around about this time and they are hungry and eagerly waiting! They are my family, my poor starved and deprived family!
There is not enough time left, I must begin prepping they will be here soon. But what will I prep? What is good to me right now? For this dinner on this particular evening It will be shrimp in cream sauce with pasta and garlic bread. It will be rich and beautiful!
The thick homemade garlic sauce with pasta I make with juicy succulent shrimp tossed with fresh baby spinach will win them over. The sauce, not to thick and not to creamy, the pasta… al dente! The aroma from the sautéed garlic will be more than they can take!
Shrimp in Cream Sauce Pasta
Ingredients
- 1 package linguine, uncooked
- 1 lb uncooked deveined peeled large shrimp
- 2 tomatoes, chopped
- 3 tbsp olive oil divided
- 3 cloves garlic, pressed
- 1 8-oz reduced fat cream cheese
- 2 tbsp butter light
- 2/3 cup 2% milk
- 1 tsp oregano
- 1 tsp Italian seasoning
- 2 tbsp garlic salt
- 2 ½ cups torn fresh baby spinach stems removed
- Salt and pepper to taste
Instructions
1. Cook linguine pasta as directed on package.
2. Meanwhile in a large skillet on medium-high heat add 1 ½ tbsp olive oil; add garlic and shrimp sprinkle evenly with salt and pepper, sauté for 5 minutes or until shrimp are pink; do not overcook. Remove, plate, and set aside.
3. Melt butter in a large skillet over low heat, mix in cubed cream cheese and chicken broth stir until smooth. Add tomatoes, oregano, garlic salt and chicken broth, heat through but do not boil.
4. Toss cooked pasta with fresh spinach together. Pour creamy mixture over the top. Toss lightly to mix. Serve immediately.
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