Creamy Cheese Shrimp Penne Pasta with Spinach: A Quick and Easy Seafood Delight
Ingredients:
- 8 ounces uncooked penne pasta
- 1 pound shrimp, deveined and peeled
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 ounces sun-dried tomatoes, drained and chopped
- 2 cups baby spinach, fresh
- 1 ½ cups skim milk
- 1 tbsp all-purpose flour
- 1 tbsp fresh basil, chopped
- ½ tsp red chili flakes
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Preparation:
Start by cooking the penne pasta in a pot of salted boiling water until al dente. This ensures the pasta remains firm and doesn’t become mushy. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
Next, add the shrimp, sun-dried tomatoes, red chili flakes, and fresh basil to the skillet. Cook until the shrimp turn opaque and are fully cooked, about 3-4 minutes. Avoid overcooking to keep them tender. Once done, transfer the shrimp to a plate and set aside.
In the same skillet, whisk in the flour until it’s fully incorporated with the oil, creating a roux. Gradually pour in the skim milk, whisking continuously to avoid lumps. Season with salt and pepper to taste. Allow the sauce to simmer and thicken slightly, about 2-3 minutes.
Add the fresh baby spinach to the skillet and cook until it’s just wilted, stirring occasionally. This should take about 1-2 minutes. Return the cooked shrimp to the skillet and stir to combine.
Finally, add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce. Garnish with chopped parsley for a fresh, vibrant finish.
Serve this creamy cheese shrimp penne pasta with spinach hot and enjoy the perfect blend of flavors and textures. It’s a quick, easy, and satisfying meal that’s sure to impress!
