A creamy garlic shrimp pasta that beautifully showcases the star ingredient — shrimp.
Ingredients
Scale:
8 oz (225 g) linguine or penne pasta
1 lb (450 g) large shrimp, peeled and deveined
2 cups fresh spinach leaves
1 cup cherry tomatoes, halved
1 cup diced bell peppers (optional)
1/2 cup peas (optional)
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon lemon juice
Fresh parsley, chopped, for garnish
1 tablespoon butter (optional)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine or penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water and then drain the pasta.
Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes on each side or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
Prepare the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the heavy cream, stirring to combine, and allow it to simmer for 3-4 minutes until slightly thickened.
Add Cheese and Lemon: Reduce the heat to low and stir in the grated Parmesan cheese and lemon juice. Mix until the cheese melts and forms a creamy sauce.
Combine Ingredients: Add the cooked pasta, sautéed shrimp, spinach, and halved cherry tomatoes to the skillet. Toss everything together, adding reserved pasta water a little at a time until the desired creaminess is achieved. Taste and adjust seasoning as necessary.
Garnish and Serve: Remove from heat, garnish with fresh chopped parsley, and serve immediately.
