Creamy Shrimp-And-Spinach Pasta – a delicious recipe with pasta, baby spinach, butter, fresh baby portobello mushrooms, white onion, fresh garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook pasta according to package directions, omitting salt and fat. Drain; return to pan. Stir in spinach; toss until spinach wilts. Set aside.
2
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, 8 minutes or until browned. Add onion, and saute over medium heat 10 minutes or until tender. Add garlic; saute 1 minute.
3
Stir in chicken broth and white wine. Increase heat to medium-high, and cook, stirring often, 8 minutes or until mixture thickens slightly. Reduce heat to medium. Stir in cream cheese and next 3 ingredients until smooth. Add shrimp, and cook until thoroughly heated. Pour shrimp mixture over pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.
4
*1/4 cup reduced-sodium chicken broth may be substituted.
758
kcal
Calories
24
g
Fat
70
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 12 ounces uncooked ziti pasta, 1 (6-ounce) package fresh baby spinach, 1 tablespoon butter, 1 (8-ounce) package sliced fresh baby portobello mushrooms, and more.
Yes, Creamy Shrimp-And-Spinach Pasta falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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