<span class="mceItemHidden" data-mce-bogus="1"><span></span>Shrimp Pasta in Sundried Tomato Cream Sauce</span>
Author: Annie @ Annie's Chamorro Kitchen
- 2 pounds shrimp, shelled and deveined
- 1 teaspoon Dashida
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 8 oz. baby portobello mushrooms, sliced
- 8.5 oz. sun-dried tomatoes in oil, chopped
- ¼ cup oil from the sundried tomatoes
- 1 Tablespoon garlic powder
- 1 teaspoon Italian seasoning
- 1 Tablespoon Dashida beef seasoning (you can sub with salt, to taste)
- 2 pints heavy whipping cream
- 8 oz. grated Parmesan cheese
- 2 Tablespoons basil paste
- 5 cups baby spinach leaves
- 1 pound box uncooked penne pasta
- In a large skillet, saute the shrimp with seasonings.
- Cook over medium high heat for 5 minutes. Remove from the pan and set aside.
- Place a pot of water to boil according to the instructions on the box of pasta.
- Cook the pasta for half of the recommended cooking time. The pasta will finish cooking in the sauce.
- Turn the heat to medium high.
- Add the mushrooms and sun-dried tomato oil to the same pan used to cook the shrimp. Cook until the mushrooms soften and reduce in volume.
- Add the chopped sundried tomatoes. Cook an additional 2 minutes.
- Add the remaining seasonings to the pan; stir to combine.
- Pour in the heavy whipping cream.
- Stir in the grated Parmesan cheese.
- Reduce the heat to medium low.
- Add the partially-cooked pasta to the sauce.
- Turn the heat back up to medium-high. Cook for a few more minutes, just until the pasta is done.
- Add the basil paste and spinach leaves to the pan. Stir to combine.
- Add the cooked shrimp to the pan. Stir to combine. Cook for 1-2 minutes to reheat the shrimp.
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/shrimp-pasta-in-sundried-tomato-cream-sauce/
3.5.3208