Creamy Creole Shrimp and Spinach Pasta

Name: Creamy Creole Shrimp and Spinach Pasta
Total time: 49
Yield: 4
Ingredients: 1 (16 ounce) package angel hair pasta; 2 tablespoons butter; 6 green onions, thinly sliced; 3 tablespoons chopped fresh garlic; 1 ½ pounds frozen cooked shrimp, tails removed; 1 cup white wine; 1 ½ tablespoons cornstarch; ½ cup heavy whipping cream; 2 teaspoons lime juice; 2 teaspoons Creole seasoning; 2 teaspoons white sugar; 1 teaspoon salt; ½ teaspoon ground black pepper; 1 (9 ounce) package fresh baby spinach with carrots; ¼ cup chopped fresh basil

Recipe by Laurie Fontaine Bennett from allrecipes.com

Dinner 49 Mins.

Ingredients

4 servings

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1 (16 ounce) package angel hair pasta
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2 tablespoons butter
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6 green onions, thinly sliced
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3 tablespoons chopped fresh garlic
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1 ½ pounds frozen cooked shrimp, tails removed
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1 cup white wine
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1 ½ tablespoons cornstarch
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½ cup heavy whipping cream

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2 teaspoons lime juice
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2 teaspoons Creole seasoning
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2 teaspoons white sugar
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 (9 ounce) package fresh baby spinach with carrots
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¼ cup chopped fresh basil

Instructions

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.