One Pot Creamy Basil Alfredo Shrimp Pasta
Ingredients
- 1 Ib Shrimp chicken or no meat are great options as well
- 2 tbs butter
- 4 garlic cloves or 1 TBS pre-minced garlic
- 8 oz pappardelle or regular spaghetti
- 2 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese
- 1/3 cup basil pesto
- 1/2 cup grated parmesan
- 1/2 cup sun-dried tomatoes
- 2 cups spinach
- 1/2 tsp crushed red pepper optional
- salt and pepper to taste
- squeeze of lemon
Instructions
- In a large deep skillet, melt 1 tbsp butter over medium-high heat. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side, or until pink. Remove the shrimp from the pan and set aside.
- In a large deep skillet, melt 1 tbsp butter over medium-high heat. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side, or until pink. Remove the shrimp from the pan and set aside.
- In a large deep skillet, melt 1 tbsp butter over medium-high heat. Season the shrimp with salt and pepper, then cook for 1–2 minutes per side, or until pink. Remove the shrimp from the pan and set aside.
- Cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has absorbed into a creamy sauce.
- Reduce the heat to low. Add the cubed cream cheese and stir until melted and smooth.
- Stir in the basil pesto, parmesan cheese, and red pepper flakes, if using.
- Add the julienned sun-dried tomatoes, fresh spinach, and cooked shrimp back into the pan.
- Stir everything together and let it warm through for 2–3 minutes, until the spinach is wilted and the shrimp is heated through.
- Taste and adjust with salt and pepper as needed. Finish with a squeeze of lemon, if desired, and serve warm.
Notes
Keep the heat low once the dairy is added to help prevent the sauce from separating.
If the sauce gets too thick, add a splash of chicken broth or heavy cream until it loosens back up.
Tried this recipe?Let us know how it was!