Ingredients:
- 6 ounces spaghetti
- 2 tablespoons salted butter
- 6 cloves garlic, minced
- 1 pound shrimp
- 1 small yellow onion, diced
- ½ cup sliced fresh mushrooms
- ½ cup white wine
- 5 ounces oil-packed sun-dried tomatoes, drained and cut into strips
- 3 cups baby spinach leaves
- 1 ¾ cups half-and-half
- ⅔ cup freshly grated Parmesan cheese
- 2 teaspoons dried Italian herb seasoning
- 1 tablespoon water (Optional)
- 1 teaspoon cornstarch (Optional)
- 1 tablespoon chopped fresh parsley
Directions:
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
Step 2
While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
Step 3
Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
Step 4
Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
Step 5
If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
Step 6
Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Nutrition Facts
| 617 : | Calories |
| 29g : | Fat |
| 51g : | Carbs |
| 36g : | Protein |
