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Creamy Shrimp Pasta

4 servings

servings

10 minutes

active time

30 minutes

total time

Ingredients

8 oz Whole Wheat Penne

1 lb Jumbo Shrimp (peeled and deveined)

2 Tbsp Olive Oil

3-4 Garlic Cloves (minced or pressed)

4 oz Sun-dried Tomatoes (drained and chopped)

Sea salt and pepper, to your taste

2 Cup Baby Spinach

1 ½ Cup Skimmed Milk

1 Tbsp Corn or Gluten-free Flour

1 Tbsp Dried Basil

½ Tsp Chili Flakes

Directions

Fill a pot with salted water and bring it to the boil. Add in the pasta and cook for 6-8 minutes, or until al dente.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 1 minute.

Add shrimps, dried tomatoes, chili flakes, dried basil and a pinch of salt. Cook until shrimps are pink, about 3-4 minutes, then set aside on a plate.

In the same pan add milk and flour and cook whisking constantly, until sauce thickens(about 3-4 minutes). Season with salt and pepper to your taste.

Add baby spinach and cook until just wilted about 1 more minute.

Stir in the cooked pasta and shrimps and gently mix to combine. Enjoy!

Nutrition

Serving Size

-

Calories

497 kcal

Total Fat

13 g

Saturated Fat

3 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

293 mg

Sodium

1010 mg

Total Carbohydrate

58 g

Dietary Fiber

8 g

Total Sugars

16 g

Protein

38 g

4 servings

servings

10 minutes

active time

30 minutes

total time
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