Monday, July 29, 2013

Shrimp and Spinach Alfredo with Angelhair Pasta ***

I don't know how, but I had completely forgotten about this recipe.  I love, love, love it.  Two of my favorite things are spinach and shrimp, so this is a pretty easy win for me.  The kids actually request leftovers when I make this one, which is really, really rare around our house, lol. 


SHRIMP AND SPINACH ALFREDO WITH ANGELHAIR PASTA
(luckymommyto2boys ~ Amy)

2 lbs extra large raw shrimp, peeled and deveined
26 oz jarred alfredo sauce
12 oz whole-grain angelhair pasta
1 tbsp olive oil
12 oz frozen cut leaf spinach
6 oz sliced mushrooms
1/2 cup water
1/2 cup diced onions
Garlic powder, to taste
Pepper, to taste
Parmesan cheese, if desired

Cook noodles in soup pot as directed on package.  Drain.
While noodles are cooking, remove tails from shrimp if necessary and chop into 2-4 pieces per shrimp.  Heat oil in saucepan on medium heat.  Add shrimp to pan.  Season with pepper and garlic powder to taste.  Saute 4-5 minutes, until all shrimp are pink.  Remove from heat.
While noodles are draining in colander, heat spinach with water in soup pot.  Add mushrooms and onions.  Saute until all spinach is thawed and most water has cooked out, about 5 minutes.  Add shrimp and alfredo sauce and heat through.  Mix in the noodles, and serve immediately.  Sprinkle servings with grated Parmesan if desired.
Yield: 8 servings

Previous reviews:
5/29/12 ~ I had lots of thawed raw shrimp to use up, and since I got off work so late, I didn't have time to do anything fancy like I had planned.  I came up with this based on what I had in the pantry, and we loved it.  Such a shocker for me.  Well, not so much on my end, since anything with shrimp, alfredo sauce, and spinach is bound to be divine, but I was shocked that the kids loved it as much as I did.  My 8-year-old has already requested that we have it again tomorrow.  For kids who never want the same meal (or leftovers) two nights in a row, this is a huge deal.  As written, the recipe makes about 8-10 servings.  That gives us enough for two nights.  You could easily half it, though.  I'm actually looking forward to seeing how it is after sitting in the fridge and soaking up the flavors overnight.  I do want to make a homemade alfredo sauce next time, but this worked for now.  :)

1 comment:

Cindy Jamieson said...

What a deliciously easy recipe. Thank you for sharing with Simple Supper Tuesday.