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Creamy Tuscan Garlic Shrimp Pasta (Pantry Remix)

Name: Creamy Tuscan Garlic Shrimp Pasta (Pantry Remix)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz Milk; 1 lb Large shrimp, peeled and deveined; 1 tbsp Olive oil; 4 cloves Garlic, minced; 0.5 cup Sun-dried tomatoes, drained and chopped; 3 cups Fresh baby spinach; 1 cup Heavy cream; 0.5 cup Chicken broth; 0.5 cup Grated Parmesan cheese; 1 to taste Salt and red pepper flakes

A pantry-adapted take on Creamy Tuscan Garlic Shrimp Pasta — uses Milk instead of Penne pasta. Nutrition is approximate.

Prep 10 minCook 15 minTotal 25 min4 servingsmedium

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Ingredients

Milk12 oz
Large shrimp, peeled and deveined1 lb
Olive oil1 tbsp
Garlic, minced4 cloves
Sun-dried tomatoes, drained and chopped0.5 cup
Fresh baby spinach3 cups
Heavy cream1 cup
Chicken broth0.5 cup
Grated Parmesan cheese0.5 cup
Salt and red pepper flakes(optional)1 to taste

Instructions

1
Bring a large pot of salted water to a boil and cook the Milk according to package directions. Drain and set aside.
2
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes on each side until pink. Remove shrimp from skillet and set aside.
3
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
4
Add the sun-dried tomatoes and chicken broth, bringing it to a simmer and letting it reduce slightly for 2-3 minutes.
5
Reduce heat to low, stir in the heavy cream, and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth.
6
Stir in the baby spinach and let it wilt in the sauce. Season with salt and red pepper flakes to taste.
7
Return the shrimp and the drained pasta to the skillet, tossing everything together until well coated and heated through.

Nutrition

Estimated, per serving

550kcal

Calories

28g

Protein

48g

Carbs

24g

Fat

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