Garlic Shrimp with Creamy Spinach and Pasta
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 10 ouncesspinach (fresh)
- 4 clovesgarlic
- ¾ cupheavy cream
- 12 ouncespasta (pappardelle or fettuccine)
- 2 tablespoonsolive oil
- 2 tablespoonsbutter
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese
Prep
- 01
Mince 4 cloves garlic.
- 02
Roughly chop 10 ounces fresh spinach.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving 1 cup pasta water.
- 02
While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add shrimp to the skillet and cook 2 to 3 minutes per side, until pink. Transfer to a plate.
- 03
Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add minced garlic and red pepper flakes, stirring for 30 seconds until fragrant.
- 04
Pour in heavy cream and stir gently. Add spinach in handfuls, stirring until wilted, about 2 minutes. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 05
Return shrimp to the skillet. Add cooked pasta and 1/2 cup reserved pasta water, tossing to combine. Add more pasta water if needed for a silky sauce. Stir in parmesan cheese.
- 06
Serve immediately in shallow bowls with extra parmesan and fresh cracked pepper.
Spice Tips
For a touch of heat, increase red pepper flakes to 1/2 teaspoon. A squeeze of fresh lemon juice at the end brightens the cream sauce beautifully.
Swap fettuccine or linguine if pappardelle isn't available. For a lighter version, use half-and-half instead of heavy cream. Leftovers keep refrigerated for 1 day but are best eaten fresh.