Ingredients:
1 lb jumbo shrimp, peeled and deveined
1/2 tsp salt
1 tbsp Old Bay seasoning
1/2 tsp black pepper
2 tbsp olive oil
4 cloves garlic, minced
2 cups baby spinach (or chopped regular spinach)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp crushed red pepper flakes (optional for heat)
8 oz fettuccine or linguine pasta, cooked and drained
1 tbsp butter (optional, for extra richness)
Fresh parsley, chopped for garnish
Instructions:
1. Season the Shrimp:
In a bowl, toss shrimp with salt, Old Bay, and black pepper. Let sit while you prepare the other ingredients.
2. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
3. Cook the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Add shrimp in a single layer and sear 2–3 minutes per side until pink and cooked through. Remove and set aside.
4. Sauté Garlic & Spinach:
In the same skillet, reduce heat to medium. Add a bit more oil or butter if needed. Sauté garlic for 30 seconds, then stir in spinach and cook until wilted.
5. Make the Cream Sauce:
Pour in heavy cream, stir, and let it simmer for 2–3 minutes. Add Parmesan cheese and red pepper flakes (if using). Stir until melted and creamy.
6. Combine:
Add cooked pasta to the skillet, tossing to coat. If the sauce is too thick, stir in a bit of reserved pasta water. Return shrimp to the pan and mix gently.
7. Finish & Serve:
Adjust seasoning to taste. Garnish with fresh parsley and more Parmesan if desired. Serve warm.
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