Ingredients:

  • 1 lb (450g) Linguine or Fettuccine
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 4 tbsp (57g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • ¾ cup (75g) Freshly grated Parmesan cheese
  • 1 cup (240ml) Reserved pasta water
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tsp (2g) Italian seasoning
  • 2 cups (60g) Fresh baby spinach
  • 2 tbsp (8g) Fresh parsley, chopped
  • ¼ tsp (1g) Red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package instructions for al dente. Reserve 1 cup of cloudy pasta water before draining.
  2. Pat shrimp dry with paper towels. Heat olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 1-2 minutes per side until opaque and pink. Remove shrimp to a plate.
  3. Reduce heat to medium. Melt butter in the same skillet, scraping up brown bits. Add minced garlic and red pepper flakes; sauté until fragrant.
  4. Stir in heavy cream and simmer for 2-3 minutes until slightly thickened.
  5. Remove the pan from direct heat. Stir in the grated Parmesan cheese, lemon juice, and Italian seasoning until the sauce is smooth and cohesive.
  6. Add the cooked pasta, baby spinach, and reserved pasta water to the sauce. Toss over low heat until the spinach wilts and the sauce clings to the noodles.
  7. Fold the seared shrimp back into the pasta. Garnish with chopped fresh parsley and serve immediately.