Shrimp Alfredo with Spinach

Shrimp Alfredo with Spinach

2 tablespoons olive oil

2 cloves garlic, pushed thru a press

1 shallot, minced

1/4 cup white wine

1 lb large shrimp, raw, peeled, deveined with tails removed 

1 1/2 cups heavy cream

3 cups fresh baby spinach

1/3 cup freshly grated Romano cheese

12oz fresh fettuccini pasta 

Salt and pepper, to taste

Cook fettuccini according to package instructions; drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallots and garlic and sauté for about 3 to 5 minutes. Add the white wine and cook for about 3 minutes more. Add the shrimp and sauté until pink. 

Remove from heat and add the cream and spinach. The spinach will wilt from the heat of the sauce. Stir in the Romano cheese. And season with salt and pepper. (I use a lot of pepper). Add the fettuccini to the skillet and toss a few times to combine. Serve immediately. 

Creamy Garlic Spaghetti

Creamy Garlic Spaghetti

2 teaspoons olive oil 

2 tablespoons butter

4 cloves of garlic, pushed thru a press

3 cups chicken stock

1/2 lb spaghetti, broken in half

1/2 cup grated Romano cheese

1 cup heavy cream 

2 tablespoons parsley 

Salt and ground white pepper, to taste 

In a large pot over medium heat, heat the olive and butter until the butter has melted. Add the garlic and cook until fragrant, about 1 minute. 

Add the chicken stock, season with salt and pepper and raise the heat to high allowing the stock to come to a boil. 

Add the spaghetti and cook until al dente (I like thicker sauce so I drained about 1/4 cup of the liquid). Reduce heat to medium and add the grated cheese, stirring until blended. Remove the pit from the heat and stir in the heavy cream and parsley. 

Serve immediately. 

Recipe adapted from The Cheese Pusher