Description
A delightful dish that brings the vibrant flavors of Italy with succulent shrimp in a creamy sauce over pasta.
Ingredients
- 8 oz (225 g) pasta of choice (fettuccine, penne, or spaghetti)
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp paprika
- Salt & pepper to taste
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- ½ cup (75 g) sun-dried tomatoes, chopped
- 2 cups (60 g) fresh spinach leaves
- 1 tsp Italian seasoning
- Optional: crushed red pepper flakes for heat
- Fresh parsley, chopped, for garnish
Instructions
- Begin by cooking the pasta according to package instructions. Once done, drain and set aside, reserving ½ cup of pasta water.
- Season the peeled and deveined shrimp with paprika, salt, and pepper. In a large skillet, heat olive oil over medium-high heat. Cook the shrimp for about 2-3 minutes per side until they turn pink and are cooked through. Remove from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Stir in the minced garlic and sauté for about 30 seconds until fragrant. Add in the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and optional crushed red pepper flakes. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.
- Stir the fresh spinach into the sauce and cook until it wilts.
- Return the cooked shrimp to the skillet. Toss everything together with the cooked pasta, adding reserved pasta water as needed to reach your desired sauce consistency.
- Garnish the dish with chopped parsley and additional Parmesan cheese if desired. Serve warm and enjoy!
Notes
Reserve pasta water for sauce consistency. Fresh ingredients enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian