Creamy Shrimp Pasta
You will thank yourself for this one! We use our Gabagool and a dash of Somersault to make a Creamy Shrimp Pasta that will leave you begging for more. This easy and amazing dinner can be DONE in less than an hour. One of the great things about this recipe is that you can make it fit your family, use any size shrimp or try it with chicken!
Gabagool, Somersault, Taproot, Iberian Blend
Crowd Pleaser, Seafood, Pasta, Protein, Dinner
What You Need
1# of peeled, deveined shrimp, any size
Angel hair pasta
2 big handfuls of fresh spinach
20 grape tomatoes, cut in half
1 cup of diced white onion
6oz of shredded parmesan cheese
2 cups heavy whipping cream
A few tablespoons of fresh parsley, finely chopped
Half of a small lemon
2 cloves of garlic, minced
Fresh cracked pepper
What To Do
Pre heat your oven to 425F and start a pot of water for the pasta.
Melt 3 tablespoons of butter in a small pan, then add 2 teaspoons of Gabagool and 2 pinches of Somersault. Do not add more salt than this!
Set the butter aside for now (you will use this to dress your shrimp later).
Take a large, ungreased sauce pan and put it on high heat.
Add your diced onions and cook until some brown appears on the pan (this is called fond, it is where all the delicious caramelized flavor is).
Deglaze with water, and repeat until the onions are starting to caramelize.
For your final deglaze, add the tomatoes and spinach with a splash of water.
When the spinach has cooked down and you have deglazed all the flavor from the pan, add a small sprinkle of Somersault and a few cracks of pepper.
Move the contents to a small bowl and set aside for now.
On Medium heat, add your heavy cream, parmesan, and 2 tablespoons of butter to your sauce pan (all at the same time!) then stir until the cheese melts into the cream and the texture is smooth.
Turn off the heat and stir in your garlic, the spinach mix, and 1 teaspoon of Gabagool.
Next, mix the shrimp with the Gabagool and butter mixture from earlier, then roast in the oven for about 7 minutes until plump and juicy.
As soon as the shrimp go in, drop your angel hair pasta and cook until al dente, about 4 minutes.
When the pasta is done, strain and immediately add to your cream sauce.
Turn on low heat and mix the pasta until everything is evenly coated.
Take your shrimp out of the oven and place on top of the pasta, drizzling in any remaining butter.
Squeeze a couple of lemon wedges on top of everything, and garnish with fresh chopped parsley.