Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 12 oz angel hair pasta
  • 4 tbsp unsalted butter, divided
  • 1 tbsp extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 large shallot, finely minced
  • 0.5 cup dry white wine
  • 0.5 cup heavy cream
  • 0.5 cup starchy pasta water
  • 1 tbsp fresh lemon juice
  • 2 cups fresh baby spinach
  • 0.25 cup fresh Italian parsley, chopped
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Drop 12 oz angel hair into salted water. Cook for 1 minute less than the box instructions until slightly underdone. Reserve 0.5 cup of starchy pasta water before draining.
  2. Pat the 1.5 lbs Large Shrimp dry with paper towels and season with 1 tsp Kosher salt, 0.5 tsp cracked black pepper, and 0.5 tsp smoked paprika. Heat 1 tbsp extra virgin olive oil in the skillet over medium high heat.
  3. Add shrimp in a single layer and cook for 1 minute per side until pink and just opaque. Remove to a plate.
  4. In the same skillet, melt 2 tbsp butter. Add 1 large shallot and 6 cloves minced garlic, sautéing for 2 minutes until fragrant and translucent.
  5. Pour in 0.5 cup dry white wine. Scrap the bottom of the pan and simmer for 3 minutes until liquid reduces by half.
  6. Whisk in 0.5 cup heavy cream and 0.25 tsp red pepper flakes. Simmer for 2 minutes until slightly thickened.
  7. Add 0.5 cup starchy pasta water and the remaining 2 tbsp cold butter. Whisk vigorously until the sauce looks glossy.
  8. Toss in the cooked pasta, the seared shrimp, and 2 cups fresh baby spinach.
  9. Stir in 0.25 cup Parmesan, 0.25 cup Italian parsley, and 1 tbsp fresh lemon juice.
  10. Continue tossing for 1 minute until the spinach wilts and sauce clings to the pasta.