Super Fast
Creamy Spinach-Thyme Shrimp
Parmesan Pasta with Corn
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 2 Tbsp olive oil
- 1¼ cups half-and-half
- ⅓ cup white wine
- ⅓ cup water
- 2 Tbsp lemon juice
- 2 tsp Dijon mustard
- 3 cups chopped baby spinach
- 1 Tbsp chopped fresh thyme
Instructions
- Lightly sprinkle shrimp with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until shrimp turn pink. Remove from skillet; keep warm.
- Add half-and-half, wine, water, lemon juice, and mustard, and to skillet. Cook 3 to 5 minutes or until thickened. Season with salt and pepper to taste. Add spinach and thym; cook until spinach is wilted. Stir in shrimp.
Side Dish Ingredients
- 1 (16-oz) pkg bow-tie pasta
- 4 ears corn, shucked
- 1 Tbsp butter
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook pasta according to package directions. Wrap corn with moist paper towels, and microwave on a microwave-safe plate at HIGH 5 minutes or until done. Cut kernels from cobs; discard cobs.
- Toss pasta with butter and corn. Season with salt and pepper to taste, and sprinkle with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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