Smoky Garlicky Spinach, Shrimp, and Whatever…

Smoky Garclicky Shrimp Pasta Recipe

You’re gonna want to try this at least once. Likely, you already have.

Many of us have tried some variation of this dish. Shrimp, spinach, and some kind of brothy, briny backdrop is a go-to favorite and menu staple.

But do you know how easy it is to make it yourself? Mind your mise en place (really with ANY recipe), and this will become not only your favorite dish to eat, but also to make.

After you make this the first time, you’ll get the hang of what it takes to make it and how all the elements mesh together. Beyond that, I’d say you’re good to go on with a freestyle with this dish. The main components are SHRIMP, SPINACH, and CHEESE BROTH. That’s it. From there, you can add different cheeses, or completely sub one out for the other. You can try kale, collard greens, or even arugula. The arugula would entail less cooking time, though. My personal favorite is adding heat! Spice…is the spice of life – lol! Add chiles. Add white or black pepper. Add jalapenos. Just typing this makes me want to whip up some more. I’d be interested to know what you decide to try.

While I could sit and at this straight from the skillet, I really like it on top of pasta. Anything from risotto to angel hair will do, but choose wisely. I’m a spaghettini girl. I don’t recall where I discovered spaghettini, but when I did, it was game over for spaghetti and angel hair, for that matter. It’s the perfect in-between. It’s not too thin & not too thick, or overpowering. You get to enjoy your pasta dish without the pasta being a “loud mouth”.

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