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Spinach Artichoke dip is one of my many diet-related weaknesses. Thanks to Chef John Folse's segment on FOX 8, I was inspired to try it out as a pasta dish. I modified his recipe add shrimp and artichoke and to fit what I already had in the house. It still turned out delicious!! I served the scrumptious sauce over spaghetti squash to save calories (as far as I'm concerned, the sauce is where it's at anyway). Unfortunately, I didn't write down any measurements, but I included estimates below. This recipe is very forgiving- trust yourself! First, you make a roux....  Ingredients:
Butter (about 1/2 stick) Garlic (heaping tablespoon) Flour (tablespoon or two) Whole Milk (2-3 cups) Parmesan Cheese (as much as you want) Cream Cheese (half a block) Spinach (Frozen or Fresh) Shrimp (Frozen or Fresh) Artichoke Hearts (1 jar, drained) Salt & Pepper Directions: 1. Heat butter in a cast iron pan on high heat until melted and starting to brown. Add garlic and keep stirring so it doesn't burn. Do this for about a minute, then add flour to thicken. 2. Add the whole milk, Parmesan cheese, and cream cheese. keep stirring until it's all melted and sauce starts to thicken. 3. If using frozen spinach, microwave it and drain before adding. Otherwise, just toss it in. If shrimp are frozen, run under water until thaw, then toss 'em in. Drain artichoke hearts and put those in as well. 4. Keep stirring until shrimp are cooked. If sauce is too thick at this point, add a little more milk until it is to your liking. Salt & pepper to taste!
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