There’s a certain comfort in a dish that combines the best of both worlds: rich, creamy flavors and a light, refreshing touch. This Creamy One-Pot Spinach Shrimp Pasta has become a favorite in my household, not just for its taste but for its simplicity and quick preparation. It’s one of those recipes that bring back fond memories of my first trip to Italy, where I fell in love with the simplicity of Italian cooking. I recall a small, rustic trattoria in a coastal town where the seafood was fresh, the pasta was handmade, and the atmosphere was buzzing with locals and tourists alike, all enjoying their meals with great enthusiasm.
This recipe brings a slice of that experience right into your kitchen. It’s straightforward enough for a weeknight dinner yet sophisticated enough to impress guests. The creamy sauce, paired with tender shrimp and fresh spinach, makes for a delightful combination that’s both satisfying and nutritious. What I particularly love about this recipe is its adaptability. You can easily swap the shrimp for chicken or even a vegetarian alternative like mushrooms for those who prefer a meat-free option.
For a bit of extra flavor, try adding a pinch of red pepper flakes for a subtle kick or some sun-dried tomatoes for a tangy twist. Another variation I enjoy is using half-and-half or a mix of cream and milk to make the sauce even richer. And if you’re a fan of garlic, a few extra cloves can elevate the dish even more. This pasta dish is all about convenience and flavor without the fuss, making it a perfect addition to any home cook’s repertoire.
As you prepare this Creamy One-Pot Spinach Shrimp Pasta, take a moment to savor the process. Cooking is not just about the end result but also the joy of creating something delicious from scratch. Whether you’re sharing it with family, friends, or simply enjoying a quiet evening at home, this dish is sure to bring warmth and contentment to your table.
Preparing Creamy One-Pot Spinach Shrimp Pasta
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Ingredients
- 1 pound shrimp, peeled and deveined
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1 tablespoon butter
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups whole milk
- 1 1/2 cups chicken stock
- 8 ounces fettuccine
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 4 cups spinach, fresh
- 2 cloves garlic, minced
Directions
- Heat the olive oil and butter in a large pot. Sauté the minced garlic with the shrimp, adding a pinch of salt and black pepper.
- Cook the shrimp until it turns pink, then remove it from the pot and set it aside.
- In the same pot, pour in the chicken stock and milk. Add the fettuccine pasta and let it simmer for approximately 10 minutes, stirring occasionally to keep the pasta from sticking.
- Once the pasta is nearly tender, mix in the spinach, additional salt, black pepper, Italian seasoning, and Parmesan cheese. Stir until the spinach wilts and everything is thoroughly combined.
- Return the cooked shrimp to the pot and stir to evenly distribute.
- Serve hot, topped with extra Parmesan cheese if desired.
Storing Suggestions:
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or broth to maintain creaminess.
FAQs:
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking to prevent excess water from diluting the sauce.
What type of pasta works best for this dish?
Fettuccine is recommended, but you can use other types like linguine or spaghetti. Just adjust the cooking time according to the pasta type you choose.
How can I make this dish dairy-free?
To make the dish dairy-free, substitute the butter with a dairy-free alternative and use unsweetened almond milk or coconut milk instead of whole milk. Skip the Parmesan or use a dairy-free cheese substitute.
Is it possible to add more vegetables to this pasta?
Absolutely! You can add vegetables like cherry tomatoes, bell peppers, or mushrooms. Sauté them along with the shrimp or stir them in with the spinach.
Can I prepare this dish in advance?
While it’s best enjoyed fresh, you can prepare it in advance. Cook the pasta and shrimp separately, then combine them with the sauce when ready to serve. Store the components separately in the refrigerator.
What should I do if my sauce is too thick?
If the sauce becomes too thick, add a little more milk or chicken stock gradually until you reach the desired consistency. Stir well to ensure the sauce is smooth and evenly mixed.
Creamy One-Pot Spinach Shrimp Pasta
Ingredients
- 1 lb shrimp deveined and peeled
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups whole milk
- 1 ½ cups chicken broth
- 8 oz fettuccine pasta
- 4 cups fresh spinach
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp Italian herbs
- ¼ cup grated parmesan plus extra for garnish
Instructions
- In a large pot, heat olive oil and butter. Sauté minced garlic and shrimp with salt and pepper.
- Cook until shrimp turns pink, then remove and set aside.
- Using the same pot, pour in chicken broth, milk, and add fettuccine.
- Simmer for about 10 minutes, stirring occasionally to prevent the pasta from sticking.
- When the pasta is just tender, stir in the spinach, salt, pepper, Italian herbs, and parmesan until the spinach wilts and everything is well combined.
- Return the shrimp to the pot and stir until evenly distributed.
- Top with extra parmesan if desired, then serve and enjoy!
