Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (16g) Cajun seasoning
  • 1/4 tsp (1.5g) smoked paprika
  • 2 tbsp (30g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 small (100g) shallot, finely diced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 tsp (2.5g) onion powder
  • 12 oz (340g) spaghetti
  • 2 cups (480ml) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
  2. Pat the shrimp dry with paper towels. Toss with Cajun seasoning and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 1-2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  3. Reduce heat to medium. Melt butter in the same skillet. Add shallots and garlic, sautéing until fragrant and translucent (about 2 minutes). Pour in the heavy cream and onion powder. Simmer for 3-5 minutes until the sauce slightly thickens.
  4. Stir in the Parmesan cheese until melted. Fold in the baby spinach until just wilted. Add the cooked spaghetti and seared shrimp back into the pan. Pour in the reserved pasta water and lemon juice, tossing continuously over low heat until the sauce clings to the pasta.