Creamy Spinach Spaghettini

After a very stressful week sometime last year, I needed a break. It was Sunday, and I went to the kitchen to destress. I just needed to cook. As to what dish I would cook, I didn’t know. It was a totally spontaneous moment, and after looking at the available ingredients in my pantry, I ended up concocting this dish. I use spaghettini for this dish because they’re thinner than the regular spaghetti and therefore, they cook faster.

Don’t take my word for it. A couple of my friends have tried this (thanks!), and this dish has also become their favorite.  It’s rich. It’s creamy. It melts in your mouth.

Creamy Spinach Spaghettini


Frozen Spinach, 1 lb (500 g) — You can also use fresh spinach
Garlic, 1 head
Cream Cheese, 6-8 oz (1 bar)
Bacon, chopped, 1 cup
Frozen shrimps (shelled), 2/3 lb (300 g)

Spaghettini noodles, 2/3 lb (300 g)


1) Cook the noodles and set aside.

2) In a non-stick pan, saute the garlic. Add the bacon and frozen shrimps.  Saute for about 2 minutes or just until the shrimps start turning pink.  To remove the fishy taste of the shrimp, marinade the shrimp in lemon juice for about 10 minutes, before you do the saute.

3) Add the frozen spinach.  Make sure to drain the excess water. You can also use fresh spinach. Saute for about 2 minutes.  Add the cream cheese.

4) Add the noodles and mix well.  You may want to add grated parmesan cheese for extra taste.

Comfort food for 4 people.

Related Video: Comfort Zone with Ralph Guzman Episode 1 (Featuring Osso Buco, Creamy Spinach Spaghettini, and Hazelnut Kit Kat Brownies)

One Reply to “Creamy Spinach Spaghettini”

  1. Pingback: Creamy Spinach and Chorizo Ravioli | RALPH GUZMAN // Foodie

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