Garlicky Shrimp and Spinach with Creamy Tomato Sauce
Ingredients
- 1 poundlarge shrimp (peeled and deveined)
- 5 ouncesfresh spinach
- 4 clovesgarlic
- 1 can (14.5 oz)canned crushed tomatoes
- ½ cupheavy cream
- 3 tablespoonolive oil
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 poundpasta (pappardelle or fettuccine)
Prep
- 01
Peel and devein 1 pound large shrimp.
- 02
Mince 4 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp, salt, pepper, and red pepper flakes. Cook 2 to 3 minutes per side until pink and just cooked through. Transfer to a plate.
- 03
In the same skillet, add 1 tablespoon olive oil and the minced garlic. Cook over medium heat for 1 minute until fragrant, stirring constantly.
- 04
Pour in the crushed tomatoes and stir well. Simmer for 5 minutes, then stir in the heavy cream. Season with a pinch of salt and pepper.
- 05
Add the spinach to the skillet in batches, stirring until wilted, about 2 minutes total.
- 06
Return the shrimp to the skillet and gently stir to coat. Simmer 1 minute to warm through.
- 07
Divide pasta among bowls and top with the shrimp, spinach, and sauce. Serve immediately.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon. A squeeze of fresh lemon juice at the end brightens the sauce beautifully. Fresh basil or parsley stirred in just before serving adds herbaceous lift.
Make ahead: you can peel and devein the shrimp up to 2 hours ahead and store in the refrigerator. For a lighter version, swap heavy cream for half-and-half or a splash of pasta water to create a silky sauce.