- 1 pound of your favorite pasta (make according to directions)
- 1 pound shrimp (peel, devein, etc.)
- 1 tablespoon olive oil
- salt and pepper
- 1/2 onion
- 2 cloves garlic
- 5 tablespoons butter
- 5 tablespoons flour
- 1 cup heavy cream
- 1 can chicken broth
- 1 1/2 cups monterey jack cheese
- 1 tablespoon Italian seasoning
- 1 cup fresh spinach
Peel and devein your shrimp. Chop and dice up your onion and garlic.
Heat a LARGE skillet over medium-high heat and add 1 tablespoon of olive oil. Add shrimp with a sprinkling of salt and pepper.
Add onions and garlic to the shrimp and stir. Cook this until shrimp curls up and turns pink. Remove the shrimp, onions and garlic to a plate.
Melt 5 tablespoons of butter in your skillet. Add 5 tablespoons of flour.
Mix this together to form a goo. Cook this for about 3 minutes stirring until it smells kind of nutty. Turn heat to low and stir in 1 cup of heavy cream.
Stir in can of chicken broth and then cheese. Stir until cheese is melted. Add Italian seasonings and stir. Allow this to cook a few minutes to thicken up a bit.
Add 1 cup of fresh spinach and stir. Add back the shrimp, onion and garlic. Stir. If your sauce is too thick add a bit more broth to thin it out.
This is the reason for the large skillet because I now add the pasta directly to the sauce and combine.