Creamy Shrimp, Spinach and Tomato Pasta

Creamy Shrimp, Spinach and Tomato Pasta

 

Shrimp are an excellent source of protein, good source of calcium, iron and are low in fat.

 

 

 

  Spinach is also low in Saturated Fat, very low in Cholesterol, and it is also a good source of Niacin and Zinc, a very good source of Dietary Fiber, Protein, Vitamin A, C, E, K,  B6, Folate, Calcium, Iron,; to name a few. Both are very healthy choices. I added just a little low fat cream cheese to help make a creamy sauce. I used boxed spinach and did not drain it or squeeze it dry.

 

 

 

 So in general this is pretty healthy if eaten with small amount pasta and better yet with whole wheat pasta.

 

8 ounces uncooked pasta of choice

1 pound peeled and deveined shrimp (size as you like or find inexpensive)

1/4 teaspoon each salt and pepper

2 tablespoons olive oil 

1/4 cup finely chopped onion

1 ½ teaspoon minced garlic (less if you wish)

½ cup pasta cooking water (at end if needed)

2 tablespoons lemon juice 

1 package chopped spinach

1 cup cut tomatoes of choice

4-6 ozs low fat cream cheese

2 tablespoons capers 

Cook pasta according to package directions. Drain.

While pasta cooks, sprinkle shrimp with salt and pepper. Set aside.

Heat oil in a large pan over medium-high heat and add onions and garlic; sauté for 2 minutes; add the spinach and tomatoes and sauté for 5 minutes. Add cream cheese and cook another 3-4 minutes stirring so all melts and blends. 

Add shrimp just before pasta is done and simmer for 3-4 minutes. (If you use very large shrimp you need more time but I used the tiny baby ones that I found on sale!) Add the pasta water if sauce is too thick.

Add the Shrimp

 

Stir in the pasta into the sauce and toss to coat well.

TIPS:

·        Add mushrooms, roasted pepper, nutmeg and even pine nuts in a combination that strikes your palate.

·        Change the cream cheese to Feta (won’t melt as well but will be tasty) and add 2 tablespoon of Ouzo or an anise liquor.

·        Garnish with Parmesan cheese and red pepper flakes; yes cheese but only if you like.  There is an unspoken rule to never add cheese to fish and pasta, but this already has cream cheese.

·        I used tiny shrimp (lots) as they were on sale and great for sauces.   Increase cooking time of the shrimp as they increase in size.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!