Wednesday, February 6, 2019

Pasta with Creamy Tomato-Red Pepper-Spinach Sauce

One day I was scrolling through my Instagram feed when I saw a delicious looking photo of spaghetti with creamy tomato sauce, shrimp, & spinach. Yum! When I found the recipe, I saw it also used red pepper paste. I showed it to SP and he agreed that we should make it for dinner, especially since we've been trying to use up some shrimp in the freezer. All we had to buy was the spinach. This dish is really easy and only takes about 20 minutes to make. We changed a few things to suit our tastes. Here's what we did:
Made the tomato-cream-red pepper sauce in a skillet while we cooked the pasta. We have a lot of pasta in the pantry. We chose casarecce. We reserved some of the pasta water but found we didn't need it after we mixed everything together:
What is in the pot is actually what was left after we ate dinner.

We didn't use uncooked shrimp. We thawed pre-cooked shrimp and stirred them in at the very end to warm them up but not make them tough/rubbery. We used only enough shrimp for one meal at a time. When we re-heated the leftovers, we warmed them in the oven then stirred in thawed shrimp and let it warm another 5-10 minutes.
It's really tasty. The pureed roasted red pepper adds a really nice flavor to the tomato-cream sauce. This would be good with chicken, too. You could add some garlic and/or onion if you wanted. We'll definitely make this dish again.


Pasta with Creamy Tomato-Red Pepper-Spinach Sauce

10-11 oz pasta*
1.5 cups milk
1 cup heavy whipping cream
2 tbsp pureed roasted red peppers
8 oz tomato paste
4 cups fresh spinach

parmesan (optional)**
shrimp/chicken (optional)
fresh basil (optional)
garlic/onion (optional, saute in skillet before adding sauce ingredients)

Cook pasta according to package instructions, set aside. In medium size pan on medium to low heat, combine milk, cream, pureed roasted red pepper, tomato paste. Season with salt and pepper. Once combined and heated through, combine sauce & pasta in pasta pot (or in sauce skillet). Add spinach. Toss to mix in/wilt spinach. Add shrimp/chicken, if desired. Serve.

*We didn't use a full 16 oz package of pasta because we would have had too much food for the week. Ours was saucier looking than in the inspiration post because we used less pasta. You could use a whole 16 oz package and the same amounts for the sauce or make another half batch of sauce. 10-11 oz pasta usually gives us 2 dinners/4 servings while 16 oz usually gives us 3 dinners/6 servings depending on what else is in the pasta dish/what we're eating with the pasta.

**For sprinkling on top. We didn't feel like grating cheese, so we didn't use parmesan sprinkle. I didn't miss it.

Inspiration photo/post here.

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