Amazingly CREAMY, melt-in-your-mouth delicious! Loaded with spinach, sun-dried tomatoes, and basil.
You can use any cream sauce.
I don’t discriminate.
Obviously.
It’s even more delicious with shrimp.
Caramelized to perfection in the oven with just a hint of sweetness.
Add some sun-dried tomatoes.
You can also add extra vegetables to your meals.
It’s important to me.
Ingredients
- 3 cups cavatappi pasta
- Peeled and deveined 1 pound medium Shrimp
- Olive oil one tablespoon
- To taste, add Kosher Salt and freshly ground Black Pepper
TOMATO BASIL CREME SAUCE
- 1/4 cup Unsalted Butter
- Four cloves garlic, minced
- 2 Tablespoons of all-purpose flour
- As needed, add more vegetable broth to 1 cup.
- One tablespoon of dried basil
- Use up to 1/2 cup of heavy cream
- Sun-dried tomatoes – 1/3 cup, julienned in olive oil
- Parmesan cheese, freshly grated – 1/4 cup
- To taste, add Kosher Salt and freshly ground Black Pepper
- 3 cups of baby spinach roughly chopped
Instructions
- Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Place the shrimp on the baking sheet. Add salt, pepper, and olive oil to taste and gently combine. Place in oven and roast until cooked, pink, and firm, approximately 6-8 minutes. Set aside.
- Melt butter in a large pan over medium heat. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Stir in flour for about a minute until it is lightly browned.
- Add basil and vegetable broth gradually. Cook while whisking continuously until the basil is incorporated. This should take about 1-2 mins. Add heavy cream, sun-dried tomatoes, and Parmesan. Stir until the mixture is slightly thickened. This should take about 1-2 minutes. Add more heavy cream if the mixture becomes too thick. Season with salt and pepper to taste. Stir in the spinach for about 2 minutes, until it starts to wilt.
- Toss the pasta with the shrimp.
- Serve immediately