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Creamy Creole Shrimp and Spinach Pasta

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"A favorite restaurant in Hawaii serves a fantastic spicy, creamy, garlicky, shrimp, and spinach pasta. I played around with ingredients and finally arrived at this recipe. Easy preparation, easy to make, and just delicious. My family loves it! Great for a company dish as well."
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Ingredients

49 m servings 750 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 750 calories; 22 g fat; 76.4 g carbohydrates; 51.2 g protein; 388 mg cholesterol; 1540 mg sodium. Full nutrition

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