Shrimp Pasta

Ingredients

• 1 pound large shrimp, peeled and deveined
• 12 ounces of linguine or fettuccine
• 4 cloves garlic, minced
• 2 cups fresh baby spinach leaves
• 1 cup heavy cream
• Zest and juice of 1 lemon
• 1/2 cup dry white wine (optional)
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Freshly chopped parsley for garnish

Instructions

1. In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.
2. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shrimp, season with salt, pepper, and red pepper flakes, and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add another tablespoon of butter and sauté the minced garlic until fragrant, about 1 minute.
4. Pour in the white wine and lemon juice, scraping up any bits stuck to the bottom of the pan. Let it simmer until the liquid is reduced by half, about 2-3 minutes.
5. Lower the heat and add the heavy cream, stirring continuously. Allow the sauce to simmer gently until it thickens slightly, approximately 3-5 minutes.
6. Stir in the spinach and let it wilt. Add the Parmesan cheese and lemon zest, stirring until the cheese is melted and the sauce is smooth and creamy.
7. Add the cooked pasta and shrimp back to the skillet. Toss everything together, ensuring the pasta is well coated with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
8. Taste and adjust seasoning as needed. Garnish with freshly chopped parsley and additional Parmesan cheese before serving.