Recipe Details
Ingredients
-
6ouncesspaghetti
-
2tablespoonssalted butter
-
6clovesgarlic, minced
-
1poundshrimp
-
1smallyellow onion, diced
-
½cupsliced fresh mushrooms
-
½cupwhite wine
-
5ouncesoil-packed sun-dried tomatoes, drained and cut into strips
-
3cupsbaby spinach leaves
-
1 ¾cupshalf-and-half
-
⅔cupfreshly grated Parmesan cheese
-
2teaspoonsdried Italian herb seasoning
-
1tablespoonwater (Optional)
-
1teaspooncornstarch (Optional)
-
1tablespoonchopped fresh parsley
Cooking Directions
-
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
-
While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
-
Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
-
Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
-
If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
-
Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Cook’s Note:
You can use any pasta for this dish.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories617 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 15g |
73% |
Cholesterol 239mg |
80% |
Sodium 606mg |
26% |
Total Carbohydrate 51g |
19% |
Dietary Fiber 5g |
17% |
Total Sugars 3g |
|
Protein 36g |
71% |
Vitamin C 50mg |
55% |
Calcium 372mg |
29% |
Iron 7mg |
36% |
Potassium 1214mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved