Simple White Pasta Dish

I love a creamy, cheesy, delicious white pasta. These recipes were inspired by a few that I saw online, but I wanted to simplify them and make alterations so I can genuinely call them my own. In this post I will share with you 2 of my favorite and easiest white pastas to make!

Shrimp & White

Ingredients:

  • 1 lb uncooked shrimp
  • 3-4 cups spinach (optional)
  • 1 tsp olive oil (can be substituted with butter)
  • 1 cup onion – chopped
  • 1 cup garlic – minced
  • 1 lemon
  • 1 pint heavy whipping cream
  • shredded or grated cheese
  • salt to taste
  • black pepper to taste
  • pasta of your choice

Directions:

  1. If the shrimp was bought frozen, be sure to let it thaw. Running hot water on the shrimp helps. Removing or keeping the tail on is up to you.
  2. Heat the stove to medium-high heat.
  3. Drizzle 1 tsp of olive oil on the pan. This is for cooking the shrimp and to prevent it from sticking onto the pan.
  4. Cook the shrimp by sauteing them until they are pink. You may add salt and pepper here. It doesn’t have to be cooked thoroughly in this step because it will finish cooking once added to the pasta.
  5. Transfer the shrimp out of the pan onto a plate or bowl and set it aside.
  6. In a pot, boil the pasta according to the package’s instructions. Drain and set aside (but don’t let it sit dry in the pot ON the stove it cooked on, or else the pasta on the bottom will burn and stick to the pot). – This can really be done anytime, I just prefer to do it before making the white sauce.
  7. Add the onion and garlic into the same pan you cooked the shrimp on. Saute them until the onions are semitransparent.
  8. Pour the pint of heavy whipping cream into the pan. Allow it to sit and bubble (takes about 1 min). Once it bubbles, stir it.
  9. Add the spinach and stir. It will wilt and cook on its own.
  10. Add the cheese. This adds flavor and helps the sauce thicken. Here I used a Mexican cheese blend because honestly, that’s all I had (still worked, though haha). But, I’ve previously made this dish with grated Parmesan cheese and it was perfection.
  11. The sauce will naturally thicken at this point. If the sauce isn’t as thick as you’d prefer, sprinkle some white flour on it and stir it in.
  12. Add the cooked pasta. Stir.
  13. Add the cooked shrimp. Stir.
  14. Sprinkle a little bit of salt and pepper.
  15. Squeeze some lemon juice. Or, serve with a side of cut lemon.

All done! If you’re a cheese lover, you can top it off with even more cheese.

 

Chicken & White

Ingredients:

  • 1 cup white flour
  • 1 tbsp chicken broth powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp olive oil (can be substituted with butter)
  • 1 chicken breast
  • 1 cup onion-chopped
  • 1 cup garlic-minced
  • 1 tbsp of unmelted butter
  • 1 pint heavy whipping cream
  • shredded or grated cheese
  • pasta of your choice

Directions:

  1. On a plate, add and mix together the flour, chicken broth powder, garlic powder, salt, and black pepper to create the seasoning.
  2. Cut the chicken breast in half. If the halves are still thick, cut it in half again. Thin fillets are the goal here.
  3. Coat each chicken breast with the seasonings by repeatedly turning over both sides on the plate until the entire breast is generously coated.
  4. Heat the stove to medium heat. – A heat that is too high will burn the outside of the chicken breast and not cook the inside.
  5. Drizzle 1 tsp of olive oil on the pan.
  6. Cook the chicken breasts thoroughly by turning them over every 3-5 mins. Set aside once cooked.
  7. In a pot, boil the pasta according to the package’s instructions. Drain and set aside (but don’t let it sit dry in the pot ON the stove it cooked on, or else the pasta on the bottom will burn and stick to the pot). – This can really be done anytime, I just prefer to do it before making the white sauce.
  8. Reheat the stove to medium-high.
  9. Add the onion and garlic into the same pan you cooked the chicken on. Saute them until the onions are semitransparent.
  10. Pour the pint of heavy whipping cream into the pan. Allow it to sit and bubble (takes about 1 min). Once it bubbles, stir it.
  11. Add the cheese.
  12. The sauce will naturally thicken at this point. If the sauce isn’t as thick as you’d prefer, sprinkle some white flour on it and stir it in.
  13. Add the cooked pasta. Stir.
  14. Serve pasta topped with the chicken fillet. Garnish with a piece of fresh cilantro on top if you’d like. Ya know, just for the aesthetics.

 

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