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Garlic shrimp saute is a quick weeknight dinner, made in just 25 minutes! It is packed with healthy seafood, shrimp, garlic, baby spinach, and a sprinkling of feta cheese. It’s everything you want in a quick, comforting pasta dish!
Everyone who knows me knows that I am not a fan of eggs,and only eat certain fish and shellfish. It is a consistency issue for me. So over the years I have found what I like and have added that to our meal rotation. Fish and seafood is so good for you AND your heart- it is hard to pass up when made right.
Looking for a few new seafood recipes? Check out these quick and easy seafood recipes HERE.
The exception here is sushi. As long as the fish is cooked, I love a good sushi roll. There is something to be said for “out of sight out of mind.” Sometimes I follow this philosophy with my kids, too. I have been known to puree veggies to hide them, knowing that they won’t eat them otherwise. After the fact, I tell them what they ate, and usually liked.
I am a tricksie Mommy ????
Having said all of this, I would be remiss if I didn’t mention the real reason I decided to make a “meatless” dinner last night. Recently, 2 people who aren’t eating meat in observance of Lent, asked if I have a good fish or seafood recipe. I didn’t, but what I did have was a quick and tasty chicken dish that could be modified.
{This post was originally published in 2011}
I made this garlic shrimp saute in 25 minutes, taking advantage of frozen cooked shrimp, spinach and quick cooking pasta.
Make any modifications you like to this recipe, because it is really easy to swap out ingredients. ????
Total Servings 6
Garlic sauteed shrimp with baby spinach and feta cheese, served over a bed of your favorite pasta.
10 minPrep (inc. refrigeration & rest time)
15 minCook Time
25 minTotal Time
Ingredients
- 16 oz uncooked pasta (whatever you have on hand)
- 1 1/2 pounds cooked shrimp, frozen or fresh, peeled and deveined
- 2 TB olive oil
- 3 cloves garlic, minced
- salt/pepper
- 1 1/2 C chicken broth, divided
- 1 lemon juiced
- 1 tsp dried basil
- 2 tsp cornstarch
- 4 C fresh spinach, roughly chopped
- 1/2 C feta
- 1/4 C fresh basil,chopped
Instructions
- Cook pasta according to directions on the box. While that is cooking, start the shrimp saute.
- Place oil in a large skillet over medium-high heat. Add shrimp, cooking until warmed through (or pink if you’re using fresh shrimp). Add the garlic, salt and pepper and cook 1 minute longer. Remove from heat and transfer to a bowl.
- In the same skillet, heat 1 cup of the chicken broth, basil, and lemon juice. In a little bowl, combine the cornstarch and remaining 1/2 cup chicken broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir in the spinach and cook for 1 minute, or until a little wilted. Add the shrimp and heat for just a few seconds.
- Pour hot pasta into a large serving dish and pour the shrimp mixture over the top.
- Add the feta and basil. Serve and enjoy!
Actually, I ate this garlic shrimp saute with the shrimp, and I admit that I was wrong about the crustacean. This was a very tasty dinner, and those shrimp aren’t so bad after all. ????
I served this pasta with some homemade oat bread. I buttered and sprinkled garlic salt on the slices, then put them under the broiler until they were golden brown.
Have a favorite, quick weeknight fish or seafood recipe with 5 ingredients or less? Share it with the Seafood Nutrition Partnership for a chance to win! Tag your photos (of a meal, tip or recipe) with @Seafood4Health #HeartHealthyPledge #SNPSweepstakes to be entered!
