Sunday, August 26, 2018

Shrimp in Tomato Basil Cream

So good. The perfect comfort food. Served with a side salad and some crusty Italian bread….what more could you want? This is so creamy and melt in your mouth delicious. Loaded with sun dried tomatoes, spinach and basil.  AMAZING!!!

    Shrimp in Tomato Basil Cream

3 cups cavatappi pasta
1 pound medium shrimp, peeled and deveined
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste

1/4 cup unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup vegetable broth, or more, as needed
1 teaspoon dried basil
1/2 cup heavy cream, or more, as needed
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
3 cups baby spinach, roughly chopped

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

To make the tomato basil cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in vegetable broth and basil.  Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Stir in spinach until it begins to wilt, about 2 minutes.  

Stir in pasta and shrimp, and gently toss to combine.
Serve immediately.

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