Creamy Shrimp Pasta

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  • 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.

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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.

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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.

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This is the reason for the large skillet because I now add the pasta directly to the sauce and combine.

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