Description
A quick and delicious pasta dish featuring tender shrimp and a creamy spinach sauce.
Ingredients
Scale
- 1 pound linguine
- 2 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook linguine according to package directions. Drain, reserving about 1 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- Add minced garlic and red pepper flakes to the same skillet and cook until fragrant, about 1 minute.
- Stir in the thawed and squeezed dry spinach. Cook for 2-3 minutes until heated through.
- Pour in the heavy cream and bring to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
- Return the cooked shrimp to the skillet. Add the drained linguine to the skillet with the sauce. Toss to coat the pasta and shrimp evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately.
Notes
- For a richer sauce, you can add a tablespoon of butter along with the heavy cream.
- Garnish with fresh parsley or a sprinkle of extra Parmesan cheese before serving.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5
- Sodium: 500
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 3
- Protein: 30
- Cholesterol: 200
Keywords: shrimp pasta, spinach cream sauce, easy pasta, quick dinner, seafood pasta