I love shrimp. I really love shrimp. In fact, while my husband was gone with the military I kept two things in my pantry and freezer all the time; shrimp, and Lucky Charms cereal. Yep. I'm so gourmet. One of the reasons I love shrimp is that it's a bit more elegant than chicken or at least it seems that way to me. It also defrosts so quickly and cooks just as quickly. In the time you spend just defrosting chicken you can already have cooked a meal with shrimp. I also love that you can see when the shrimp is done. It changes color for you! No worrying if you're serving under cooked food to your family and friends.
Well, this meal is a favorite of mine. It seems very fancy but in reality takes about 20 minutes to make. It has so many yummy ingredients in it and tastes delicious. It's a quick and easy weeknight dinner to serve to your family or even a good dinner to serve to guests. It's versatile and oh so good.
1/2 lb. your favorite pasta, uncooked ( I used farfalle)
1 Tbsp. olive oil
3 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 cup sliced mushrooms
1 bunch asparagus, ends removed and sliced
1 pkg. (6 oz.) baby spinach leaves
1 lb. frozen cleaned (with tails left on) medium shrimp, thawed
½ cup whipping cream
½ cup chicken stock
Splash if white wine (optional)
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 Tbsp. KRAFT Grated Parmesan Cheese
Salt and pepper to taste
Preheat oven to 400 degrees
COOK pasta as directed on package
Roast uncooked shrimp on a single layer on a baking sheet with olive oil, salt, and pepper for about 4 minutes or until they turn orange. Don’t overcook! If roasting asparagus, add them in the oven now to be ready for the next step.
Heat oil in large skillet on medium heat. Add garlic; cook and stir about 30 seconds or just until fragrant and tender. Add mushrooms and asparagus and cook under tender, about 4 minutes or so. (You can also roast the asparagus in a 400 degree oven with olive oil, salt, and pepper for about 10 minutes) Stir in tomatoes, white wine, and chicken stock; simmer 4-5 minutes, stirring occasionally. Add spinach; cook and stir just until wilted. Add shrimp and cream; cook 4 min. or until heated through, stirring occasionally.
Drain the pasta and add to skillet with cheeses. Stir until melted. Serve immediately while still nice and hot.