Some nights you just want a meal that is going to warm you from the inside. And fill your belly up right. This meal checks both those boxes. I made this for my family, and it got rave reviews from my wife and my 6-year-old. When that happens, I know it is a good one to share with you. So, let’s just get right into the recipe!
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 yellow bell pepper, diced
- 1 brown onion, diced
- ¼ cup basil, finely chopped
- ¼ spinach, finely chopped
- 4 cloves garlic, diced
- 4 tbsp olive oil, split in half
- 2 tbsp butter
- ½ cup heavy cream
- ½ cup whole milk
- ½ cup pasta water
- 2 big tbsp sour cream
- ½ squeezed lemon
- 1 lb Farfalle pasta
- Salt to taste
To Make Shrimp Pasta in a Creamy Basil and Spinach Sauce
Boil water and cook the pasta. In a bowl mix basil, spinach, garlic and 2 tbsp olive oil together and set aside. You can mash these ingredients together in a mortar with a pestle if you have one. In a large saucepan on medium low heat, add the butter and 2 tbsp of olive oil. Add the onion and bell pepper and stir. If you have the time, caramelize the onion and bell pepper down for a richer flavor, about 45 minutes. If you don’t have the time cook the onion and bell pepper until the onion is translucent and soft, about 8-10 minutes. Push to the side of the pan. Add the shrimp. I cut mine into ¼’s but you can leave whole, whichever your preference. Cook shrimp for 2 minutes and flip. Squeeze lemon over shrimp, onions, and peppers. Add ½ cup of pasta water from the pasta boiling on the other burner. Mix shrimp, onions, and bell pepper together. Add cooked pasta to the pan and mix all together. Add the basil, spinach and garlic sauce. Mix in thoroughly. Add the heavy cream, sour cream and whole milk and mix thoroughly. Cover and simmer on low for 2 minutes. Add salt to taste. Mix again before serving! You can garnish with additional basil. EAT!
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