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Shrimp Casserole

Shrimp Casserole recipe image
This elegant yet simple dish features succulent shrimp sauted in a rich, creamy lemon-garlic sauce with fresh spinach. The combination of buttery richness and bright citrus notes creates a sophisticated flavor profile that is both comforting and refined. Topped with toasted pine nuts for a delightful crunch and served over delicate angel hair pasta, it makes for an impressive weeknight dinner or a special occasion meal. The sauce reduces perfectly to coat every bite, delivering a smooth texture and satisfying depth. It is quick to prepare but tastes like it took hours, making it an ideal choice for busy cooks who want restaurant-quality results at home.
Cuisine:
Courses:
Difficulty: Advanced
Calories: 1053.5
Description
This elegant yet simple dish features succulent shrimp sauted in a rich, creamy lemon-garlic sauce with fresh spinach. The combination of buttery richness and bright citrus notes creates a sophisticated flavor profile that is both comforting and refined. Topped with toasted pine nuts for a delightful crunch and served over delicate angel hair pasta, it makes for an impressive weeknight dinner or a special occasion meal. The sauce reduces perfectly to coat every bite, delivering a smooth texture and satisfying depth. It is quick to prepare but tastes like it took hours, making it an ideal choice for busy cooks who want restaurant-quality results at home.
Ingredients
  • 1 lbs large shrimp, peeled and deveined
  • 1/2 cups dry white wine
  • 1 cups heavy cream
  • 1/4 cups fresh lemon juice
  • Salt and freshly ground black pepper to taste
  • 1/2 cups fresh breadcrumbs
  • 4 cups fresh spinach
  • 8 oz angel hair pasta, cooked according to package directions
  • 1/4 cups pine nuts
  • 2 tablespoons cold butter, cubed
  • 2 tablespoons olive oil or butter for sauting
Directions
  1. 1
    Preheat oven to 350F (175C).
  2. 2
    Spread pine nuts in a single layer on a baking pan and bake for 6-8 minutes, shaking the pan once or twice, until slightly browned and fragrant. Set aside to cool.
  3. 3
    In a large skillet, heat olive oil or butter over medium-high heat.
  4. 4
    Add shrimp and saut for about 30 seconds per side, or until just half cooked and pink. Remove shrimp to a warm plate and cover with foil to keep warm.
  5. 5
    In the same skillet, add white wine and use a wooden spoon to stir, loosening any browned bits from the bottom of the pan.
  6. 6
    Let the wine cook for 2 minutes to reduce slightly.
  7. 7
    Add heavy cream to the pan and let it cook for 3 minutes, stirring occasionally, to reduce and thicken slightly.
  8. 8
    Stir in lemon juice and remove the pan from heat.
  9. 9
    Return the pan to low heat and add the remaining cold butter, 1 tablespoon at a time, stirring until each piece has melted before adding the next to create a smooth emulsion.
  10. 10
    Add the shrimp back to the pan along with the fresh spinach.
  11. 11
    Cook, stirring gently, for 1-1/2 minutes or just until the spinach has wilted and the shrimp is cooked through.
  12. 12
    Stir in the breadcrumbs and season with salt and pepper to taste.
  13. 13
    Divide the cooked angel hair pasta between two warmed serving dishes or bowls.
  14. 14
    Spoon the shrimp and sauce mixture equally over the pasta.
  15. 15
    Sprinkle with the toasted pine nuts and serve immediately.

Nutrition Facts

Amount Per Serving
Calories 1053.5kcal
% Daily Value *
Total Fat 41.9g65%
Saturated Fat 22.9g115%
Cholesterol 414.0mg138%
Sodium 4916.8mg205%
Total Carbohydrate 106.3g36%
Dietary Fiber 8.8g36%
Sugars 4.0g
Protein 56.9g114%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk if the sauce has thickened too much.

Substitutions: If you do not have white wine, you can substitute with chicken or vegetable broth, though the flavor will be less complex. Spinach can be replaced with kale or arugula for a different texture and flavor profile.

Tips: Do not overcook the shrimp, as they will become tough and rubbery. They are done when they turn pink and opaque. Toasting the pine nuts adds a crucial nutty flavor and crunch; watch them closely as they can burn quickly.

Variations: Add sliced mushrooms to the pan before the wine for an earthier flavor. For a spicier kick, add red pepper flakes or a dash of cayenne pepper to the sauce.

Keywords: shrimp, creamy, spinach, pine nuts, pasta, lemon, garlic, italian, seafood, dinner, quick, easy, saute, heavy cream, white wine, angel hair, butter, toasted, main course, weeknight
Read it online: https://www.chefs-mate.com/recipe/shrimp-casserole/