The Bright Flavors Make This Pasta Taste Light And Addictive!
Of all the shrimp pasta recipes I’ve ever had in my life, this one is easily my favorite one. We are going to make some pasta with shrimp, spinach and corn.
This is a very easy and quick weeknight meal that you can make for your kids or just yourself. You can even use any type of pasta you want for this recipe!
I have a couple of recommendations for cooking this shrimp pasta: the first one is that you do not overcook the pasta. You definitely want your noodles al dente or soft with just a little firmness to them. You do not want floppy pasta because it has to hold the shrimp.
Once it is cooked, you will need to reserve some of the liquid it is cooked in. This will help keep your meal from drying and will allow the shrimp to finish cooking, as well as to have some of the pasta flavor with it.
The second recommendation is that you use deveined shrimp. That black vein on the shrimp’s back is the intestine, and it can make your meal gritty. It only takes a few seconds to remove this part from the shrimp.
Once you start cooking the shrimp, remember that it will be ready in minutes. Therefore, it is important that you have all your ingredients ready to go before you starting to make this.
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Quick Tip: Make sure your shrimp is deveined before you cook it, so it doesn’t feel gritty to eat.
Recipe and image courtesy of: The Frugal Chef
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