"Hearts of palm "pasta" tossed with a creamy spinach and artichoke sauce, and topped with garlic butter sautéed shrimp."
Spinach and artichoke "dip" pasta with garlic butter shrimp
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon grapeseed oil (or olive oil)
- 1/2 chopped yellow onion
- 4 cloves minced garlic
- 1 teaspoon red pepper flakes
- 3 cups chopped baby spinach
- 1/2 lemon, juiced
- 4 ounces cream cheese
- 1 tablespoon white wine vinegar
- 2 cups milk
- 4 ounces crumbled feta
- 14 ounces hearts of palm "linguine" (or cooked pasta of choice)
- 1 small jar artichoke hearts in water, drained.
- 12 peeled and deveined shrimp
- 2 tablespoons ghee
- 4 cloves crushed garlic
- 1/2 teaspoon red pepper flakes
Method
Step 1
Add grapeseed oil to a hot skillet.
Step 2
Sautee onion, garlic and 1 tsp. red pepper flakes until fragrant and onion is softened.
Step 3
Add spinach, and lemon juice and cook down.
Step 4
Add cream cheese, stirring in to melt.
Step 5
Add white wine vinegar, to deglaze pan. Scraping up bits from bottom of the pan.
Step 6
Add milk, and bring to a simmer.
Step 7
Add feta, and stir to combine.
Step 8
Add drained/rinsed hearts of palm "pasta" or cooked pasta of choice and toss to coat.
Step 9
In a second pan, melt ghee. Add garlic and red pepper flakes.
Step 10
Once garlic is fragrant, add shrimp cooking for about 3 minutes per side.
Step 11
Top "pasta" with cooked shrimp and serve.