Company is coming, but it’s just too hot to grill. Never fear. Cook inside, stay cool and enjoy this three course dinner that everyone will love. In the last article, we talked about the appetizer. Now we’re on to the main even of the evening: creamy shrimp pasta.
This colorful shrimp is as tasty as it is beautiful. Succulent shrimp are cook to perfection with spinach, Roma tomatoes, onion and garlic and then bathed in a sauce made with cream cheese. Toss with delicate angel hair right before serving and you’ve got a dish that is, well, just heavenly.
If you’re not familiar with buying fresh shrimp, here is a tip. Sometimes you will see or hear shrimp referred to as a couple of numbers. These numbers simply indicate how many of that size shrimp are in one pound. For example, 21/25 means that there are between 21-25 shrimp in a pound. Of course, the smaller the shrimp, the bigger the numbers will be. The size of the shrimp doesn’t matter as much as the total weight.
When buying raw shrimp, you will want to remove the dark vein that runs down the back of the shrimp, and some recipes also instruct to remove the tails, as we will in this recipe. To remove the vein, which is actually the intestinal tract, make a slit down the length of the shrimp’s back and remove it with the tip of the knife. To remove the tail, pinch it gently, and it will come off easily.
Reasor’s has a several sizes of raw shrimp. To save time, ask someone in the meat department to devein the shrimp for you while you shop.
Creamy Shrimp Pasta
- 1 pound raw shrimp
- 1/4 cup olive oil, divided
- 1/4 cup butter, divided
- 1 garlic clove, minced
- 5 Roma tomatoes, chopped
- 1 (8 oz.) package cream cheese, cubed
- Milk. If needed
- 1 bag baby spinach
- 2 scallions, thinly sliced
- 1 pound angel hair pasta
Peel, devein and remove tails from shrimp. Set aside.
Cook pasta accooording to package directions. Place in a large bowl and set aisde
Heat a large skillet over medium heat. Add the oil and butter. Sauté the shrimp until pink on both sides, about 3 minutes. Be careful not to overcook the shrimp or they will be tough. Remove the shrimp from the pan and set aside.
Add more oil and butter as needed. Sauté the garlic and tomatoes over medium heat until the garlic is fragrant, about 1 minute. Add the cream cheese and stir until smooth. Add just a touch of milk to the sauce if it seems too thick.
Add the spinach to the skillet, cover and cook for a minute or two until it just starts to wilt. Add the shrimp back to the skillet and toss to coat. Sprinkle scallions over all. Pour sauce over the cooked pasta and toss.Serve immediately.
Makes 4-6 servings
Broken Arrow Farmers’ Market
Drop by Broken Arrow’s farmers’ market, located 418 South Main every Saturday until the middle of October to find outstanding locally grown produce and other items from local vendors. The market is open from 8:00 a.m. 12:00 p.m.