Cheese Shrimp Penne Pasta & Spinach
This dish is so wonderful and easy. It’s a big improvement over the traditional Alfredo. However, if the little ones also enjoy this dish, I would recommend reducing the cayenne pepper to about half a teaspoon; Otherwise, leave it alone if you like a bit of spice.
This was really a fantastic dish. My family, including all four children, really enjoyed it.The only thing I did differently was that I used fettuccini instead of penne pasta. We will definitely make this a regular part of our meal rotation.
That was really good! I made some minor adjustments. The family requested that I not add cayenne pepper.I had medium sized mussels instead of penne so I used those. I cut the portobellos into medium-thick strips and used a jar of roasted red peppers, which I substituted for fresh. Everyone loved this dish! One thing to note: I have yet to find an Alfredo sauce that isn’t salty. So don’t add salt until you taste them right before serving. Mine didn’t need it because the salt in the Alfredo sauce was enough.This recipe is perfect!
- 1 box penne pasta
- 1 pound shrimp (peeled and deveined)
- 3 C chopped fresh spinach, kale, or arugula (do not use frozen)
- 1 C mozzarella or Swiss cheese
- 3 cloves garlic (minced)
- 2 teaspoons salt , pepper and garlic Salt
- 8 C Water
- 2 T Butter
- 1 T Oil
Make the pasta according to the package. During the last 5 minutes of cooking, add the shrimp to the pasta water. Cook until no longer pink. For the next step, drain all but 1°C of water.Keep noodles and shrimp warm.
In a frying pan, heat oil and butter over medium heat. When the butter melts, add the pasta to the pan. Toss to coat. Season.Cook for 2 minutes, stirring frequently.
Next, add the spinach and cook until wilted, 1 minute (add ⅓ cup more water here if needed to steam/cook the spinach). Finally add shrimp and cheese. Stir gently until the cheese melts. Don’t overcook. Add additional spices depending on your taste.Decorate with dried coriander.