Sunday, February 13, 2011

Shrimp and Pasta with Spinach and Lemony Cream Sauce

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  • 13 oz. whole wheat pasta, of your choice
  • 1 lb raw medium shrimp, peeled and deveined (36-40 pieces)
  • 1/4 tsp garlic powder
  • 1/4 tsp ground white pepper, or to taste
  • 2 Tbsp dry white wine
  • 3/4 cup light sour cream
  • 2 Tbsp butter
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 bag baby spinach leaves
  • 1/3 cup sliced almonds
  • 2 Tbsp finely chopped green onions
  1. Rinse shrimp and pat dry with paper towels. Set aside.
  2. Cook noodles using package directions. Drain well.
  3. Meanwhile, heat a large skillet over medium heat, spray with vegetable oil . Add shrimp, sprinkle with garlic powder and pepper and cook 5-6 minutes until opaque in center, stirring frequently.
  4. Add wine, sour cream, butter, lemon juice and salt to the shrimp, cook over med low heat for an additional 1-2 minutes.
  5. Add spinach, and stir until wilted, about 2 minutes.
  6. Add pasta and toss to combine. Sprinkle green onions and almonds over all.

Original Recipe

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