My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, May 8, 2010

Shrimp and Spinach Over Pasta

Nothing needs to be said about this, except hurry up and make it and eat. No Mom on earth would fuss about having this served to her.

Shrimp and Spinach over Pasta
4 servings
print recipe

8 or 9-ounces farfalle (bow tie) pasta
1/2 cup butter (1 stick)
4 green onions, white part only, sliced
5 large mushrooms, sliced
2 cups Parmesan cheese, grated
1 cup half-and-half or heavy cream, warmed
1/4 cup dry white wine
1 1/2 pounds shrimp, peeled and deveined
1 cup chopped fresh spinach

Cook the pasta according to the package directions. Drain and keep warm. Melt the butter in a large skillet and saute' the onions and mushrooms over medium-high heat. Add the cheese and stir well. Cook on medium heat for about 2 minutes.

Add the half-and-half and continue stirring until blended. Add the wine and reduce heat. Add the shrimp and cook over low heat until pink, about 5 minutes, stirring. Add the spinach and cook just until it wilts.

Serve the shrimp and spinach over the pasta.

1 comment:

  1. Mmmm this sounds soo delish!! I got me a copy of your recipe! Thank you so much for sharing!



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