Spinach and Shrimp Alfredo Sauce

Spinach and Shrimp Alfredo Sauce

Spinach and Shrimp Alfredo Sauce

 It was late Friday evening and we were hungry. This meal took probably 20 minutes start to finish and it was DELICIOUS! The sauce was a bit thin because of all the liquid the spinach releases but you can improve that by adding a few teaspoons of corn starch to the cream sauce before you add the spinach and shrimp. This is especially important if you have a T mix.  If you are using a conventional method then reserve a 4th of the cream and mix the corn starch in before you add the spinach and shrimp.

Spinach and Shrimp Alfredo Sauce

  • 1 medium union minced (4 seconds on 4 in Tmix)
  • 2 cloves of garlic crushed or minced (4 seconds on 4 in Tmix)
  • 1 Tablespoon olive oil
  • 2 cups (1/2 liter) cooking cream (half can be “low fat” cooking cream)
  • 1/2 tbs corn starch
  • 100 grams spinach
  • 24-30 small/medium shrimp
  • salt to taste
  • 1 teaspoon pepper
  • fresh basil
  • 2 dashes of nutmeg
  • 60 gr. Parmesan cheese

Saute onions and garlic in the olive oil- 7 minutes in T-mix on speed 3, temperature varoma. Add 1 cup of the cream, 1/2 tablespoon corn starch, and fresh basil.  Mix for 2 minutes on temperature 100 degrees centigrade speed 3. Add remaining ingredients and program 8 minutes on temperature 90 degrees centigrade. If it isn’t quite done program 2 minutes temperature 100 centigrade.  If using a regular pan simmer over low heat for 1o minutes can stir every minute.

Serve over pasta and top with parmasan cheese!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s