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1-12 oz. pkg. of rigatoni or penne pasta (you can
actually use any pasta you like...like fettuccini)
1-pint heavy cream (2 cups) If you want more sauce add an extra 1/2 pint of
cream and adjust everything else.
1 stick butter
1/3 cup of grated Parmesan Cheese (fresh)
1/4 tsp.garlic powder
1/4 tsp black pepper
salt to taste
1 lb. shrimp (peeled and and deveined) or more if you love shrimp
Whole leaf spinach, as much as you want
1 cup grated mozzarella cheese ( or more if you like)
1. Cook pasta according to package directions. Better al dente (firm)
because the whole dish will be baked in the oven. Drain and set aside.
2. Peel shrimp and devein. Set aside
3. Wash spinach and blanch in boiling water, drain, squeeze excess water
(you can use frozen whole leaf spinach)
4. Melt butter over med. heat, add heavy cream, garlic powder, black pepper
and bring to a slow boil and lower heat. Simmer for about 10 min. (stir
often so mixture doesn't stick to bottom of pan and watch out because it
might bubble over!!)
5. Add grated Parmesan cheese and stir until cheese is melted. Taste and add
salt according to your taste. Turn off heat after 2 min. Stir in the raw
shrimp into the sauce. (Don't worry, shrimp will cook when dish is placed in
oven)
6. Evenly spread pasta in rectangular baking pan, pour cream sauce w/shrimp
over pasta, as well as the spinach. Mix all ingredients making sure
everything is coated with the cream, then spread out shrimp and spinach.
7. Spread mozzarella cheese over the top and bake in oven at 350 until
cheese is golden, bubbling. Best eaten when hot with garlic bread.
From Susana at Family Baptist Church
in Guam
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