I started out thinking I was going to make alfredo pasta, then I thought I’d add shrimp, then I decided not to have alfredo, then I decided I wanted garlicky lemon shrimp with pasta, then the recipe I was following called for spinach and the bag I had in the fridge….nope. So that changed that again.
Honestly, it’s a wonder I get anything cooked at all but that’s how my brain works. The hamster in the wheel is in turbo mode.
- Pasta – I used spaghetti and I used a lot of it – there are leftovers
- 1 lb shrimp – mine were medium sized
- ½ cup of cream cheese
- ½ cup of Parmesan cheese
- 2 TB olive oil
- 6 TB butter – I used unsalted because that’s what I have
- ½ tsp red pepper flakes – add a little heat….very little
- 4 cloves of garlic, minced
Cook the pasta according to the package instructions, then drain & set aside.
In the same pot, add the olive oil and butter. Once the butter is mostly melted, add the garlic and the red pepper flakes. Stir them around until you can smell them, but not because they are burnt. 🙂 Get them fragrant.
Add your thawed shrimp and cook until they are pink/orange and curled.
Put the cream cheese and Parmesan into the mix and melt them in. You could add some Italian seasoning, basil or oregano for added flavour here. Add the pasta back in and toss to combine everything.
Serve. Simple and 20-30 minutes to cook. If you don’t like shrimp, or don’t have any, use shredded chicken (if you have to cook the chicken, it will probably take longer than a half hour to complete supper).
If your spinach hasn’t headed to the compost bin, you could certainly add some of that, or you could add some Swiss chard leaves & stalks, or even some chopped kale.
If you used a keto friendly pasta this would be keto & low carb.