Shrimp Pasta

20 Dec

Remember when we said our mom brought us over some goodies for us to cook with for our end of the semester celebration dinner? Well, she tends to think we are bottomless pits and brings enough food for way more than just one meal! The 40 plus shrimp she bought for us could be easily divided between two dinners. The second half of the shrimp were used to make a pasta dish topped with diced tomatoes, spinach, cream cheese, and red pepper flakes…. Yum!

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Doesn’t it just look so yummy?

Ingredients:
2 servings of whole wheat pasta
1 cup of spinach
2 tablespoons of low-fat cream cheese
1 cup diced tomatoes (petite diced canned tomatoes work perfectly)
1 teaspoon of red pepper flakes
1 cup water from pasta
20 medium sized steamed shrimp

Directions:

1. First boil water and cook your pasta (make sure to reserve 1 cup of the pasta water for your sauce)

2. Once the pasta is cooked, drained, and set aside, begin making your sauce. Combine the reserved pasta water, red pepper flakes, and diced tomatoes in a frying pan and bring to a boil.

3. When the sauce begins to boil add the cream cheese (breaking it up before adding it in the pan helps it melt faster) and cook on low, stirring occasionally allowing the sauce to thicken (about 8-10 minutes)

4. Finally as the sauce thickens, add your pre cooked shrimp to the sauce and allow them to get hot. Once hot, mix in spinach and enjoy!

Serves two.

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