Creamy Creole Shrimp and Spinach Pasta Recipe

Creamy Creole Shrimp and Spinach Pasta Recipe

  • 1 (16 ounce) package angel hair pasta
  • 2 tablespoons butter
  • 6 green onions, thinly sliced
  • 3 tablespoons chopped fresh garlic
  • 1 1/2 pounds frozen cooked shrimp, tails removed
  • 1 cup white wine
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup heavy whipping cream
  • 2 teaspoons lime juice
  • 2 teaspoons Creole seasoning
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (9 ounce) package fresh baby spinach with carrots
  • 1/4 cup chopped fresh basil
  1. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
  2. Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
  3. Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
  4. Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.
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