Shrimp Pasta with Veggies & Lemon Cream Sauce

This week’s Frugal Homemade feature is an easy recipe for Shrimp Pasta with Veggies & Lemon Cream Sauce. I haven’t been in the mood to cook much lately, but last night I decided to whip up something tasty from the odds and ends I had in the fridge, freezer, and garden. I must say, it turned out pretty well (and my husband and daughter agreed!). Feel free to add and remove ingredients based on what you have on hand — Asparagus would be great in this dish, too!

Ready to cook? Gather your ingredients and let’s get started.

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 pound of shrimp — peeled, deveined, and rinsed
• 1/4 cup onion, chopped
• 1 cup mushrooms, sliced
• 1 tablespoon crushed garlic
• 3 Roma tomatoes, sliced
• 2 cups fresh spinach
• 2 tablespoons fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• 1/3 cup white wine
• 1/4 cup grated Parmesan
• 1 tablespoon fresh lemon juice
• 16 oz box pasta — whatever kind you prefer

Directions

Boil water and cook pasta per instructions on the package. While the pasta is cooking, melt butter in olive oil in a large pan. Saute shrimp, onion, and mushrooms in butter & olive oil. Once the shrimp is mostly cooked (time will depend on the size of your shrimp) and beginning to turn pink, add the garlic, tomatoes, 1 tablespoon of the basil, and spinach.

Let everything saute for a minute or two so the tomatoes release their juices. Add salt, pepper, and red pepper flakes and stir until combined. Add white wine, heavy cream, lemon juice, and half of the Parmesan cheese.

Let the sauce thicken for a couple minutes. Return drained pasta to large pot and add shrimp sauce. Plate and garnish with remaining Parmesan cheese and basil. Enjoy!

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Shrimp Pasta with Veggies & Lemon Cream Sauce

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Course dinner

Cuisine Seafood

Total Time 15 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 pound of shrimp -- peeled deveined, and rinsed
• 1/4 cup onion chopped
• 1 cup mushrooms sliced
• 1 tablespoon crushed garlic
• 3 Roma tomatoes sliced
• 2 cups fresh spinach
• 2 tablespoons fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• 1/3 cup white wine
• 1/4 cup grated Parmesan
• 1 tablespoon fresh lemon juice
• 16 oz box pasta -- whatever kind you prefer

Instructions

• Boil water and cook pasta per package directions.
• While the pasta is cooking, melt butter in olive oil in a large pan.
• Saute shrimp, onion and mushrooms in butter & olive oil.
• Once the shrimp is mostly cooked (time will depend on the size of your shrimp) and beginning to turn pink, add the garlic, tomatoes, 1 tablespoon of the basil, and spinach.
• Let everything saute for a minute or two so the tomatoes release their juices.
• Add salt, pepper, and red pepper flakes and stir until combined.
• Add white wine, heavy cream, the lemon juice, and half of the Parmesan cheese.
• Let the sauce thicken for a couple minutes.
• Return drained pasta to large pot and add shrimp sauce.
• Plate and garnish with remaining Parmesan cheese and basil.

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