Garlic Shrimp and Spinach with Creamy Tomato Pasta
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 5 ouncesfresh spinach
- 6 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- ½ cupheavy cream
- 12 ouncespasta (pappardelle or linguine)
- 3 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ½ cupparmesan cheese
- 1lemon
Prep
- 01
Mince 6 cloves garlic.
- 02
Zest 1 lemon and juice it into a small bowl.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 2 minutes before al dente. Reserve 1 cup pasta water, then drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper. Cook 2 to 3 minutes per side until just pink. Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon oil and the red pepper flakes. Cook for 30 seconds until fragrant.
- 04
Add crushed tomatoes (with juice) and simmer for 5 minutes, stirring occasionally. Pour in heavy cream and stir until combined.
- 05
Add spinach by the handful, stirring after each addition until wilted, about 3 minutes total.
- 06
Return shrimp to the skillet. Add the drained pasta and 1/2 cup pasta water. Toss gently for 1 to 2 minutes, adding more pasta water as needed to reach a silky, sauce-coated consistency.
- 07
Remove from heat. Stir in half the parmesan, squeeze in juice from 1 lemon, and taste for salt and pepper. Divide among bowls and top with remaining parmesan.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh basil stirred in at the end brightens the dish. A splash of white wine (1/4 cup) added with the tomatoes deepens the flavor.
Make-ahead tip: peel and devein shrimp up to 8 hours in advance and store in the refrigerator. Leftovers keep refrigerated for up to 2 days; reheat gently with a splash of cream or pasta water.