This Shrimp and Cheese Pasta is perfect to throw together after a day at work or Christmas shopping. It is super quick and easy, but just as delicious. It is an adaptation of this Shrimp and Pasta Formaggio from Kraft. The ingredients are not very different from the original recipe – regular tomatoes plus some seasoning instead of Italian style and a little extra cheese because you really can’t have too much cheese… But, it is the method that I changed the most turning it into a one pot meal. Everything including the pasta is cooked all in one pot or in this case skillet, which if fills to the brim. I really need to get a larger cast iron skillet. This one is ten inches, so a little bigger would probably be better.
Shrimp and Cheese Pasta
- 1/2 pound whole grain angel hair pasta
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, minced
- 1 14 ounce can diced tomatoes (Do not drain.)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 1/2 cups water
- 6 ounces fresh baby spinach
- 1 pound shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1 1/2 cups Italian cheese blend (or your favorite cheese), shredded
- 1/4 cup Parmesan cheese, grated
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook just until fragrant. This will take less than a minute. Be careful not to burn it because burned garlic is not good.
- Add tomatoes, basil, oregano, and water. Stir to combine.
- Add pasta. I had to break mine in half to get it in the skillet. You want to make sure it is submerged.
- Bring to a boil and boil for approximately 5 minutes or until pasta is done.
- Add the spinach, and cook until wilted. Unless you have a huge skillet, you will probably need to do this a little at a time allowing time to wilt between each addition.
- Stir in shrimp and cream, and cook just until shrimp are cooked, being careful not to over cook.
- Stir in 1/2 cup Italian cheese and Parmesan.
- Top with remaining Italian cheese and turn off heat, but leave on burner until cheese is melted.