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
CREAM
SAUCE
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
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.
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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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