Shrimp Pasta with Lemon Cream Sauce

About 6 Servings

12 oz Medium Shrimp, peeled, deveined, and tails off

8 oz Pasta (I used spaghetti)

2 handfuls Fresh Spinach, roughly torn

4 oz Cream Cheese

1/4 cup White Wine

3/4 cup Chicken Broth

1/4 cup Heavy Cream

1/3 cup Parmesan

1/2 Medium Yellow Onion, finely chopped

2 Garlic Cloves, minced

2 tbsp Butter

Salt and Pepper to taste

Zest of 1 Lemon

1)  Cook pasta according to package directions. Drain and set aside. Toss with some butter to keep from sticking.

2)  Heat 1 tbsp butter in a medium sauce pan over medium high heat. Add onions and garlic and cook until fragrant and soft, about 3 mins. Reduce heat to medium and add wine, broth, cream cheese, cream, and salt and pepper. Stir and cook until mixture begins to thicken, about 5 - 7 mins. Then stir in Parmesan and lemon zest. Simmer about 5 mins to thicken. Remove from heat.

3)  Heat remaining 1 tbsp of butter in a medium skillet over medium high heat. Add shrimp and cook for about 2 mins on each side. Remove from pan and add the cream sauce. 

4)  Add spinach to the medium skillet and heat just until wilted, about 3 mins. Toss the cooked spinach and shrimp with the cream sauce. Serve cream sauce poured over pasta. Enjoy!

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