Shrimply Divine Pasta
  • Servings: 4
  • 6 ounce mafalda noodles (or other pasta)
  • 12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
  • 1-1/2 teaspoon bottled minced garlic
  • 1 tablespoon olive oil or cooking oil
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 1 teaspoon dried basil, crushed
  • 4 cups prewashed (packaged) baby spinach or torn spinach
  • Finely shredded Parmesan cheese
  • Freshly ground black pepper or crushed red pepper
  1. Directions
  2. 1. Cook pasta according to the package directions. Drain well; keep pasta warm.
  3. 2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
  4. 3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.