I did it! I conquered a fear. I cooked with shrimp. Single handedly I made this delicious Creamy Lemon Basil Shrimp Pasta.
Okay, now before you become too impressed, I only took a baby step by buying the precooked shrimp rather than the raw. However, I did still have to remove the tails and I actually bought them fresh from the meat department at the grocery store instead of in a prepackaged frozen bag or a shrimp cocktail arrangement.
That counts for at least something, right?!
In all reality, why would I buy raw shrimp that I have to rip the heads and legs off of and devein myself when the precooked version is a dollar cheaper per pound???
Yes, I know that raw shrimp probably tastes a smidgen better when cooked fresh, but it doesn’t really matter when you are coating it with a divine creamy basil lemon sauce and tossing it into some pasta. Precooked shrimp definitely works in this Creamy Lemon Basil Shrimp Pasta. No question!
This pasta sauce is smooth and creamy, with a tangy lemony kick. The garlic and basil tame the lemon and brings the dish to the perfect level of savory. But the best part??? The naturally salty shrimp tossed in at the end that give each bite a seafood flare.
Now I can’t technically call this a one pot meal because you boil the pasta by itself before tossing it in the sauce, but it is pretty darn close. The flavor of this meal is worth every second it takes to wash that second pot.
On a side note: If any of you have any ideas of how I can conquer my aversion to raw shrimp, I would gladly welcome any suggestions. All I can muster at this moment when thinking about ripping a head off is, “Ewe!!!”
What is your best shrimp dish?
- ½ can evaporated milk
- 2 tablespoons cornstarch
- juice of two lemons
- 1½ tablespoons chopped basil
- 3 cloves of garlic or ½ tespoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- dash of cayenne
- ¼ teaspoon paprika
- ¾ teaspoon salt
- Enough skim milk to make 2 cups
- 1 lb. cooked shrimp, tails taken off
- 4 tablespoons butter
- 2 cups sliced mushrooms
- 3 cups packed spinach leaves
- 8 oz. cooked gluten free spaghetti (I prefer Barilla brand)
- Prepare sauce by mixing together in a 1 pint Pyrex measuring cup (or other small bowl with measuring markers) evaporated milk, cornstarch, juice of 2 lemons, basil, garlic powder (if using instead of fresh garlic), onion powder, coriander, black pepper, cayenne, paprika, salt, and enough milk to make mixture equal 2 cups.
- Prepare vegetables by slicing mushrooms, mincing garlic (if using fresh) and rinsing spinach. Take tails off shrimp and set aside.
- Heat water to boil pasta according to package directions. Make sure to stir pasta occasionally while cooking to avoid sticking. While pasta is cooking, melt butter over slightly above medium heat. Add mushrooms and cook for 4-6 minutes or until tender. Add minced garlic and cook for an additional minute. Pour sauce mixture and cooked shrimp into saucepan. Heat to a light boil and reduce heat to medium. Cook until sauce begins to thicken, about 4-5 minutes. Reduce heat to low.
- Once pasta is done cooking, drain. Add pasta and spinach to saucepan. Stir to coat all pasta. Serve immediately with parmesan cheese.