Ingredients
Units
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- 1 tablespoon of Butter
- 1 tablespoon of Olive oil
- 2 cloves of garlic
- 1 lb frozen shrimps
- Salt
- Pepper
- Italian seasoning
- 1 1/2 cups of chicken broth
- 1 1/2 cups of milk
- 8 ounces of pasta
- 4 cups of spinach
- Parmesan cheese
Instructions
- Defrost your shrimps by placing them in a strainer under cold drizzling water, you should also have a large bowl underneath the strainer. Do not salt the shrimp
- Next, heat shrimps in a pan for 1 minute on each side, this will get rid of excess liquid in the shrimps.
- Remove shrimps from the stove, and set them aside to cool in a bowl. The liquid should also separate from the shrimps during this period.
- In a hot pot, add 1 tablespoon of butter, also add 1 tablespoon of olive oil, 2 cloves of garlic (mashed), and stir everything for about 20 seconds.
- Add your shrimps, season with 1 teaspoon each of salt and pepper, and give it a good stir.
- Continue cooking the shrimps until they become red, flip them over with a tong, and cook the other side too. Remove the shrimps and allow them to cool off. While you make the pasta.
- Deglaze the pot with 1½ cups of chicken broth, also add 1½ cups of milk.
- Add 8 ounces of fettuccine, when it is slightly cooked and bendable, bend them with a tong so they fit into the pot. Continue stirring so everything gets cooked evenly.
- Add 4 cups of spinach and stir to incorporate it into the pasta.
- Season with ½ teaspoon each of salt, pepper, and Italian seasoning. Also, add ¼ cup of parmesan cheese and give it a good stir.
- Add your shrimps to the pasta, and allow them to cook for 1 minute while stirring them continuously.
- Remove from the heat and transfer to a serving dish, also sprinkle more parmesan cheese on it as a garnish.