Mediterranean Shrimp Skillet
Jun. 22nd, 2021 05:07 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredI made this last week while I was on afternoons, but never got around to writing it up. This recipe for Mediterranean Shrimp Skillet came from the tasteofhome 2012 Annual Recipes book.
Ingredients
8 ounces uncooked angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1 1/2 teaspoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth, divided
2 tablespoons lemon juice
1/2 teaspoon dried basil
2 teaspoons cornstarch
4 cups chopped fresh spinach
1/2 cup crumbled feta cheese
1/4 cup minced fresh basil
Instructions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp in oil until the shrimp turn pink. Add the garlic, salt, and pepper; cook 1 minute longer. Remove and set aside.
In the same skillet, heat 1 cup broth, lemon juice, and dried basil. In a small bowl, combine the cornstarch and remaining broth unil smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil. Yield: 4 servings.
Thoughts and Variations
I used spaghetti instead of angel hair pasta, and just eyeballed the amount rather than weighing it. I used small shrimp that were already cooked, and I think I ended up with slightly more than a pound and a half. Since my shrimp were already cooked, I basically just put them in the pan until they warmed up. I thought I had dried basil but didn't, so I used dried oregano instead, and I passed entirely on the fresh basil.
All in all, this was a pretty good dish. I would use less shrimp next time, or maybe bigger ones, since I ended up with way more shrimp than spinach or pasta. The lemon brightened things up a bit, though it was entirely a cohesive dish in my opinion. I found the lemon stood out as a separate flavour instead of blending smoothly, but it was still tasty and I enjoyed the feta cheese. I portioned the meals as I went, so I added the cheese whenever I had supper instead of putting it on at the beginning. I suspect this means I used more than half a cup of cheese crumbles, but it worked with the dish so that's alright.
Ingredients
8 ounces uncooked angel hair pasta
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1 1/2 teaspoons olive oil
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth, divided
2 tablespoons lemon juice
1/2 teaspoon dried basil
2 teaspoons cornstarch
4 cups chopped fresh spinach
1/2 cup crumbled feta cheese
1/4 cup minced fresh basil
Instructions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp in oil until the shrimp turn pink. Add the garlic, salt, and pepper; cook 1 minute longer. Remove and set aside.
In the same skillet, heat 1 cup broth, lemon juice, and dried basil. In a small bowl, combine the cornstarch and remaining broth unil smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and shrimp; cook until spinach is wilted.
Drain pasta; serve with shrimp mixture. Sprinkle with cheese and fresh basil. Yield: 4 servings.
Thoughts and Variations
I used spaghetti instead of angel hair pasta, and just eyeballed the amount rather than weighing it. I used small shrimp that were already cooked, and I think I ended up with slightly more than a pound and a half. Since my shrimp were already cooked, I basically just put them in the pan until they warmed up. I thought I had dried basil but didn't, so I used dried oregano instead, and I passed entirely on the fresh basil.
All in all, this was a pretty good dish. I would use less shrimp next time, or maybe bigger ones, since I ended up with way more shrimp than spinach or pasta. The lemon brightened things up a bit, though it was entirely a cohesive dish in my opinion. I found the lemon stood out as a separate flavour instead of blending smoothly, but it was still tasty and I enjoyed the feta cheese. I portioned the meals as I went, so I added the cheese whenever I had supper instead of putting it on at the beginning. I suspect this means I used more than half a cup of cheese crumbles, but it worked with the dish so that's alright.
