Creamy Creole Shrimp and Spinach Pasta

Ingredients

• 1 (16 ounce) package angel hair pasta
• 2 tablespoons butter
• 6 green onions, thinly sliced
• 3 tablespoons chopped fresh garlic
• 1.5 pounds frozen cooked shrimp, tails removed
• 1 cup white wine
• 1.5 tablespoons cornstarch
• 0.5 cup heavy whipping cream
• 2 teaspoons lime juice
• 2 teaspoons Creole seasoning
• 2 teaspoons white sugar
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 (9 ounce) package fresh baby spinach with carrots
• 0.25 cup chopped fresh basil

Steps

1. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
3. Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
4. Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.