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!