with Parmesan and Spinach
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Spaghetti (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Spinach • Yellow onion • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).
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Tags
Shrimp
285 g
Spaghetti
170 g
Cream
113 mL
Cream Sauce Spice Blend
10 g
Lemon
1 unit(s)
Baby Spinach
56 g
White Cooking Wine
2 tbsp
Parmesan Cheese, shredded
0.25 cup
Onion, chopped
56 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
1 tbsp
- Before starting, preheat the broiler to high.
- To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain and return spaghetti to the same pot, off heat.
- Meanwhile, drain and rinse shrimp, then pat dry with paper towels.
- In a medium bowl, toss shrimp with 1 tbsp (2 tbsp) oil, half the Cream Sauce Spice Blend, salt and pepper.
- Spread into an even layer on an unlined baking sheet. Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Zest, then juice lemon.
- Roughly chop spinach.
- Meanwhile, heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add onions. Cook for 2-3 min, stirring occasionally, until tender.
- Sprinkle remaining Cream Sauce Spice Blend over top. Cook for 30 sec, stirring constantly, until onions are coated.
- Add half the cooking wine (use all for 4 servings), cream, 1/4 cup (1/2 cup) water and spinach. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly and spinach wilts.
- Season with pepper, then remove from heat.
- When shrimp is done, add lemon zest to the baking sheet with shrimp, then toss to coat.
- To the pot with spaghetti, add spinach-cream sauce and 1 tbsp (2 tbsp) lemon juice. Stir to combine.
- Divide spaghetti between plates, then top with shrimp.
- Sprinkle Parmesan over top.
810
kcal
Calories
39
g
Fat
20
g
Saturated Fat
77
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
37
g
Protein
280
mg
Cholesterol
1610
mg
Sodium
1
g
Trans Fat
650
mg
Potassium
300
mg
Calcium
4
mg
Iron
with Spinach, Bell Peppers and Parmesan
with Spinach and Parmesan
