Shrimp Pasta with Spinach Cream Sauce

#23: Not getting paid for two more weeks… #SCP


It’s good to be back. I went to the store today for nearly 1.5 hours, and it was glorious. I bought no things in the frozen section, and the only processed things I bought were butter spread and hummus. Pretty good, if I do say so myself. The unsuccessful part of the day: I started this post at like 9pm. It’s 1 am…and I didn’t finish.

IMG00257-20130605-1937Proud stacks…

I pulled a Thomas tonight for dinner. He always liked to make pasta in Scotland, and made cream sauce and  loves spinach. I combined all of them tonight, including some shrimp… Not bad, but an interesting combo for sure. This was also my first experience in using a cast iron skillet. So that was exciting. I like shallots because of their slightly more subtle flavor, and their packagine. When cooking for one, a half shallot does just fine. I did learn that shallots make you cry anyway, though. As bad as before…

Baby spinach
Parmesan cheese mix
Wee Brie wedge
1/2 shallot
Old Bay seasoning

1. Boil water for pasta and cook noodles until desired.
2. In a bit of butter, saute a half shallot, minced. (Sorry about some of my pictures. Blackberry probs.)
3. Shell the shrimp and season. Cook in the pan with the shallots, until done. Remove from heat. IMG00264-20130605-2008
4. Add in milk and a  Wee Brie wedge. Stir until melted. The cheese helps it to thicken.
I forgot to take a picture of the brie, so here it is, after the fact:


5. Add desired amount of spinach into the pan, and let it wilt down.IMG00267-20130605-2018

6. Throw in a small amount of parmesan. This will thicken the sauce very quickly. Then pour over pasta and shrimp immediately and serve. Garnish with extra parmesan.