Friday, September 4, 2015

One Pot Shrimp Parmesan Pasta ***

The original recipe was just for 4 servings, so the updates below are to make 6 servings.  For the original amounts, make sure to follow the link to Damn Delicious.

This was really good.  The only thing I wasn't crazy about was the fact that cooking the shrimp directly in the sauce gives the sauce more of a "fishy" taste than I like.  I think I would prefer to cook the shrimp separately and just add it at the end.  I know that it would defeat the "One Pot" portion of the title, but I really do think it would be better for my own personal tastes.  Other than that, no complaints.  The flavor was great.  We all loved it.  It didn't necessarily "wow" any of us, but it was a nice to change to our regular meals.

(luckymommyto2boys ~ Amy ~ DamnDelicious ~ with Amy's updates for 6 servings)

1-1/2 tablespoons olive oil
3 cloves garlic, minced
1-1/2 onion, diced
32 ounces Ragu Traditional Sauce
3 cups chicken broth
3/4 teaspoon crushed red pepper flakes
15 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1-1/2 pounds medium shrimp, peeled and deveined
3 cups baby spinach
1/4-1/2 cup freshly grated Parmesan cheese

Heat olive oil in a large skillet over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Stir in Ragú, chicken broth, red pepper flakes and fettuccine; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
Stir in shrimp and spinach until the spinach begins to wilt and the shrimp is cooked through, about 3 minutes. Stir in Parmesan.
Serve immediately.

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