Shrimp With Cream Cheese, Angel Hair, Sun-Dried Tomatoes & Spinach

Here's a little recipe I tried out today and loved!  It was quick, easy, and delicious.  Adapted by yours truly from the original (which is made with chicken and mascarpone instead of shrimp and cream cheese), found here.

 Yield: Serves 2-4

Prep Time: 20 mins

Cook Time: 25 mins
This pasta dish is a complete meal in a bowl!

Ingredients:

1 Cup Light Cream Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Cracked Black Pepper
1/2lb of Medium Shrimp (raw, deveined and shelled)
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach
1/4 Box Angel Hair

To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese

Directions:

1. Combine the zest, lemon juice, cream cheese, and pepper in a bowl, and whisk to combine.
2. Bring a pasta pot of salted water to boil.
3. While waiting on the water, heat the oil in a large skillet or saute pan, and cook the shrimp and garlic for 2-3 minutes or until just turned pink and opaque.
4. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would
   normally remove it.
5. Drain the pasta, reserving about 1/2 cup of the pasta water.
6. Pour the pasta into the shrimp skillet and set the shrimp to medium heat.
7. Stir in the cream cheese and lemon mixture, sun-dried tomatoes, and spinach.
8. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Lightly salt and pepper to taste.
9. Serve immediately, topped with grated cheese or sauteed breadcrumbs

 

I forgot to take a pic before I dug in, and my phone camera is kinda broken so the pictures aren't great quality. But here's what I got: