| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 3 to 4 servings |
Ingredients
- 8 cups uncooked cavatappi pasta
- 8 ounces heavy cream
- 2 cups feta
- 1/2 cup roasted red pepper strips
- 2 tablespoons extra-virgin olive oil
- 24 jumbo shrimp, peeled and deveined
- 10 cloves garlic, minced
- 2 shallots, minced
- 24 cherry tomatoes, halved
- 2 cups sliced fresh mushrooms
- 8 cups destemmed baby spinach
- Salt and pepper
Instructions
- Cook the pasta and set aside.
- In a pot, combine the heavy cream, feta and roasted red peppers and heat until everything melts together.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shrimp, garlic, shallots, cherry tomatoes, mushrooms, spinach and salt and pepper to taste. Cook, stirring occasionally, until the shrimp turn pink and the spinach wilts. Reduce the heat to medium, add the cooked pasta and sauce and stir to combine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1323 |
| Total Fat | 48 g |
| Saturated Fat | 26 g |
| Carbohydrates | 176 g |
| Dietary Fiber | 11 g |
| Sugar | 17 g |
| Protein | 47 g |
| Cholesterol | 193 mg |
| Sodium | 1326 mg |
Reviews
Odd…wants to be alfredo but isn’t. Using feta here is weird because it doesn’t break down/melt like other cheeses. I would try this again and just substitute parmesan.