Shrimp & Spinach Bake

I created this one night when I really wanted shrimp.  My favorite shrimp recipe is my shrimp bisque, however it was a humid 90 degree day in July so bisques and soups were out.  My usual go to is a simple alfredo over pasta with pan-fried shrimp but I was tired of that.  And so it was then that I just threw this together.

Shrimp & Spinach Bake

Ingredients:

2lbs Cleaned Raw Shrimp (I suggest thawing some easy peel or tail on)

2C Light Cream

1 box (13oz) Whole Wheat pasta

1 block Nuefchatel cheese (also called light cream cheese)

4 garlic cloves minced

1 medium onion minced
1Tbsp light margerine

3C fresh spinach

1C Part Skim Shredded Mozzerella Cheese

2 Tbsp Italian Bread Crumbs

2 Tbsp Parmesan Cheese

Directions:

Preheat oven to 425 degrees. Thaw (if necessary), clean and rinse shrimp.  Set aside.  Take spinach and steam it.  I prefer to use the Tupperware Smartsteamer and microwave the spinach for approximately 7 minutes or until it is fully cooked.  Let the spinach cool in a strainer.  Once cooled squeeze excess moisture from the spinach and set aside.

Boil water for the pasta.  Cook pasta to al dente or about 7-9 minutes.  Drain and lay in your baking pan.  Sprinkle the spinach & mozzerella cheese on top of the past and mix thoroughly.

Take one pat of margerine or light butter and melt in a pot and melt.  Add the onions and garlic and saute until softened.  Add the light cream to the pot and bring to a slight boil.  Turn the burner to medium low and add the cleaned and rinsed shrimp to the pot.  Let the shrimp cook in the liquid until they just start to turn pink.  Add the block of cream cheese to the pot. (I find it is best to cut it into chunks so it melts faster.)  Allow the cream cheese to melt thoroughly (*note the shrimp do not need to fully cook before going in the pan as they will finish cooking in the oven.) Pour mixture over the pasta in the pan.  Stir thoroughly until everything is evenly mixed throughout.

Sprinkle the breadcrumbs and Parmesan cheese on top evenly.  Cover with tinfoil and cook about 20 minutes in the preheated oven.  If you like a crispier, more browned top take the tinfoil off after about 5 minutes or so.

Let sit for a few minutes!  Serve & Enjoy!