Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1 tbsp fresh lemon juice
  • 12 oz linguine
  • 2 cups fresh baby spinach
  • 2 tbsp fresh parsley, chopped
  • Red pepper flakes to taste

Instructions:

  1. Boil a large pot of salted water. Add linguine and cook until just shy of al dente (1-2 minutes less than package directions). Reserve 1/4 cup of starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until opaque and golden. Remove shrimp to a side plate.
  3. Lower heat to medium. Melt butter and sauté minced garlic until fragrant and pale.
  4. Pour in half-and-half and simmer for 3-5 minutes until slightly thickened.
  5. Whisk in Parmesan cheese and lemon juice until smooth. Stir in baby spinach until wilted.
  6. Toss in the cooked pasta and seared shrimp. Gradually add reserved pasta water while tossing until the sauce is velvety and clings to the noodles.
  7. Garnish with chopped parsley and red pepper flakes before serving.