Shrimp and spinach are an amazing combination I have used in quite a few different recipes. This one features a very light white wine cream sauce with hints of lemon. There is also some pasta, but before anyone shouts OMGs please remember that pasta actually has a low glycemic index. It's usually the portion control where most people fall short of optimal, causing the glycemic load to go high. This recipe mitigates the pasta carbohydrates both in quantity (~2 oz per serving) as well as the pairings of protein and vegetables in the dish.
My original version of this dish, Creamy Shrimp & Spinach with Pasta, turned out to be more of an Alfredo sauce and quite heavy. Really good, mind you, but my goal was something lighter. This revised version turned out exactly as envisioned and now holds a place in my Signature Collection. ENJOY!
This dish is designed to serve FOUR, NOT TWO! :-) Exercise portion control!
Ingredients:
- 1 lb medium or large shrimp raw - peeled and deveined - tail off
- 16oz fresh baby spinach (a little olive oil & salt for prep)
- 1-2 medium leeks sliced cross ways finely sliced - stem & leaves
- 8 oz spaghetti
- olive oil
- 3 cloves garlic crushed - leave out 15 min after mince for best flavor
- 1/4 cup heavy cream
- 1/3 cup vegetable stock
- 1/3 cup good Pinot Grigio
- 1/4 cup Parmesan cheese - grated
- 3 tbsp lemon juice
- 1 cup freshly chopped parsley
- 2 tbsp butter
- salt to taste
Preparation:
In a large pot of salted boiling water, cook the linguine until al dente by tasting. Drain, transfer to a bowl and toss with a bit of oil to prevent sticking, and set aside.
Using same pot with fresh water cook down the spinach with an inch of water. Drain and blend in a little olive oil and salt to taste. Set aside.
In a large skillet set over medium heat, add the olive oil and garlic. Give a good stir for about 30 seconds and add the leeks. Reduce heat to medium low and cook for ~5 minutes stirring occasionally.
Increase heat to medium high, add the shrimp to the skillet with the leeks and cook for about 3 - 4 minutes until the shrimp are cooked and turn a pink white color. Do not overcook!
Add the cooked spaghetti and the spinach to the skillet and toss well to combine. Reduce heat to medium and add butter to melt.
Pour in the cream, vegetable broth & wine. Add the lemon juice and salt to taste. Stir well to combine. Bring to a gentle simmer, stirring/tossing gently to heat everything through.
Finally add parmesan cheese and fresh parsley and stir until well blended. Serve immediately in your favorite pasta bowl.
Blessed be... and happy cooking!