Shrimp & Spinach Garlic Herb Béchamel Sauce on Penne Pasta

Since full-timing, this is my outlet where I can let loose of my creative juices.  Its where I can make a mess and be proud of it because of the masterpiece I’ve plated that tastes like it belongs in a five star restaurant. Here, I will be sharing my Shrimp & Spinach Garlic Herb Béchamel Sauce on Penne Pasta.

Recently, I bought this new huge, non-stick, induction-safe pan (with heavy glass lid) with a grill pan and lid for about $70 (free S&H because we’re Prime members) total.  It was an Amazon ‘Deal of the Day’.  So glad I snagged it.  I love getting new galley tools; they make me giddy inside!

Since it was cold and rainy December day while we were in Pahrump, Nevada, I decided to put this bad boy to work by creating an exquisite pasta dish that would give a five-star restaurant chef a run for their money…well, a girl can dream, right?

The funny thing is, I can boastfully admit, I can put out some amazing dishes however, if you asked me what I made, I’d say something to the effect, ‘shrimp, spinach, tomato, with wine and broth and some sort of gravy sauce’.  I really need to learn culinary terms before creating dishes so I can make them sound awesome just by titles alone…but I digress, let’s just get to this incredibly delicious pasta dish.

1 lb Shrimp

3 Tbsp Olive Oil

1 Cup Grape Tomatoes

1 Tbsp Garlic Paste

1 Tbsp Italian Herb Paste

1 Pkt Ranch Dressing Mix

1 Cup White Wine

1 1/2 Cup Chicken Broth

1 Bag Fresh Spinach Leaves

4 oz Goat Cheese (not pictured)

Grated Parmesan

Penne Pasta (or your choice)

Sea salt & fresh ground pepper (to suit individual
taste)

Clean, de-vein and pat dry shrimp; remove all shells (even on tails).

Clean, pat dry and halve grape tomatoes

Wash and pat dry spinach leaves

Make flour/water mixture for thickening; set aside

In a medium sauce pan, I brought a 3 quarts of water to boil and added in the pasta; cooked to tenderness.  We like it tender and soft; not al dente but not mushy either.  Drain pasta, cover and put aside. (Do not rinse pasta – by not rinsing, it allows the sauce to adhere to the pasta)

In my big pan, I drizzled in my olive oil, shrimp, S&P, Italian Herbs and Garlic Pastes; cooked on medium high (number 8 on my induction cooktop).  You don’t want to overcook shrimp otherwise, it will become tough and chewy.

Sprinkle in ranch dressing packet and stir in.

I added in the wine to reduce the alcohol.  I then add in the chicken broth and allow to simmer (number 4 on cooktop) for about 5 minutes.

I add in the halved grape tomatoes and simmer another 5 minutes;
stirring occasionally…

…then add in fresh spinach; simmering until totally wilted.

After spinach has been wilted and tomato skins have partially peeled from their flesh, I add in the goat cheese and stir until all chunks and crumbs are completely melted and sauce is smooth.  Reduce heat to medium low (number 2 on induction).

I then add in my flour/water mixture to thicken the sauce mixture. It will thicken quickly.  You don’t want it really thick, just enough to add a smooth consistency to stick to the pasta.  Cook about a minute or two more…

…and here’s what you call my “Shrimp & Spinach Garlic Herb Béchamel Sauce!

I plated the pasta and spooned the sauce; making sure there were ample portions of shrimp, tomatoes and spinach.  I sprinkled freshly grated Parmesan cheese on top.  Salt and Pepper to taste. Serve with your favorite wine…or beer…or both.

Serve with a huge smile and say “I did this!”

Bon Appétit !