Creamy Lemon Basil Pasta with Roasted Tomatoes and Shrimp

 I made this pasta for Valentines Day dinner. I basically just made it up using the ingredients I had on hand. There are a lot of steps in this process but, it is definitely worth it!

  

Creamy Lemon Basil Pasta with Roasted Tomatoes and Shrimp

Ingredients:

3 ½ tablspoons smartbalance butter

2 cloves garlic

3 tablespoons whole wheat flour

½ tablespoon cornstarch

½ cup milk

1 ½ cup vegetable stock

1 lemon, juiced

2 tbsp white wine

½ teaspoon onion powder

½ cup fresh basil, chopped

1 cup tomatoes

3 cups fresh spinach, washed and dried

1 tbsp extra virgin olive oil

Fresh grated parmesan cheese

Salt and pepper

Pasta of your choice

Directions:

Preheat oven to 275.

Slice the cherry tomatoes in half. Place in a baking dish and drizzle with olive oil, salt, and pepper. Bake in oven for 1 hour.

Peel the garlic cloves and process in the food processor. If you don’t have a food processor, chop finely. Set aside.

In a large saucepan, melt 1 ½ tbsp butter over low heat. Add the garlic and stir for two minutes. Add the flour and stir for another two minutes.

Slowly add the milk and vegetable broth and whisk constantly for 5 minutes. Add the cornstarch and turn the heat to medium high. Continue to whisk for 3 minutes.

Return heat to low and add the onion powder and salt & pepper to taste. Cover saucepan and stir occasionally for 10 minutes.

Meanwhile, cook pasta al dente and drain.

Rinse and pat dry the shrimp. Season with salt and peper. Heat the remaining butter in skillet. Cook the shrimp on medium low for 4 minutes on each side. Set aside.

Using a saucepan, add 2 tablespoons water and sauté the spinach on low until wilted.

Mix the lemon juice and white wine into the sauce. Increase heat to medium and stir until well heated. Add the pasta, spinach, and fresh basil.

Serve pasta and top with tomatoes, shrimp, and parmesan cheese.

 I made this pasta for Valentines Day dinner. I basically just made it up using the ingredients I had on hand. There are a lot of steps in this process but, it is definitely worth it!

  

Creamy Lemon Basil Pasta with Roasted Tomatoes and Shrimp

Ingredients:

3 ½ tablspoons smartbalance butter

2 cloves garlic

3 tablespoons whole wheat flour

½ tablespoon cornstarch

½ cup milk

1 ½ cup vegetable stock

1 lemon, juiced

2 tbsp white wine

½ teaspoon onion powder

½ cup fresh basil, chopped

1 cup tomatoes

3 cups fresh spinach, washed and dried

1 tbsp extra virgin olive oil

Fresh grated parmesan cheese

Salt and pepper

Pasta of your choice

Directions:

Preheat oven to 275.

Slice the cherry tomatoes in half. Place in a baking dish and drizzle with olive oil, salt, and pepper. Bake in oven for 1 hour.

Peel the garlic cloves and process in the food processor. If you don’t have a food processor, chop finely. Set aside.

In a large saucepan, melt 1 ½ tbsp butter over low heat. Add the garlic and stir for two minutes. Add the flour and stir for another two minutes.

Slowly add the milk and vegetable broth and whisk constantly for 5 minutes. Add the cornstarch and turn the heat to medium high. Continue to whisk for 3 minutes.

Return heat to low and add the onion powder and salt & pepper to taste. Cover saucepan and stir occasionally for 10 minutes.

Meanwhile, cook pasta al dente and drain.

Rinse and pat dry the shrimp. Season with salt and peper. Heat the remaining butter in skillet. Cook the shrimp on medium low for 4 minutes on each side. Set aside.

Using a saucepan, add 2 tablespoons water and sauté the spinach on low until wilted.

Mix the lemon juice and white wine into the sauce. Increase heat to medium and stir until well heated. Add the pasta, spinach, and fresh basil.

Serve pasta and top with tomatoes, shrimp, and parmesan cheese.