What's for Dinner Tonight?
This is how you put together ingredients you already have in your pantry and refrigerator to make a delicious dinner with enough leftovers for lunch.
1.5 tablespoon - olive oil
1.5 pound - Shrimp (deveined and tails off)
1/2 teaspoon - adobo seasoning with pepper
2 tablespoons - unsalted butter
5 cloves - garlic minced
1/2 cup - dry white wine or chicken broth
3/4 cup - cream (whichever type you prefer, light, whipping or heavy)
1/2 cup - grated Parmigiano-Reggiano cheese
2 tablespoons - fresh chopped parsley
8 oz - Spinach (rinsed)
1 pound - linguine or penne pasta
Salt and pepper to taste
Heat olive oil in large skillet over medium heat. Season shrimp with salt, pepper. Place shrimp in skillet and saute until both sides are pink. Transfer to bowl and set aside.
Melt the butter in the same skillet. Saute garlic until fragrant, add the adobo seasoning to garlic and stir. Pour in white wine or chicken broth and allow to reduce to half it existence while scraping any bit off the bottom of the pan.
Reduce heat to low-medium heat, add the cream and bring to a gentle boil. Stir occasionally.
Season with salt and pepper.
Add the Parmigiano-Reggiano and allow sauce to gently simmer for another minute or until cheese melts and sauce thickens. If you find that the sauce is a bit watery, get a small bowl, add a teaspoon of cornstarch with a little of the sauce from the pan, mix together and add back into skillet. Stir until thickness is acquired.
Add the shrimp back into the pan, add the spinach for a short minute or so until spinach leaves start to wilt. Give a quick stir. Add chopped parsley. Taste the sauce and adjust salt and pepper if needed.
Prepare the pasta of your choice and serve together. Add a simple salad with lettuce, cucumber and tomatoes with balsamic and olive oil dressing (don't forget the red onion if you're a fan)
Nutrition - I do not have numbers for you - Sorry. Although delicious, all I can say is eat wisely as this dish contains Butter and lots of Calories.