Ingredients:

  • 8 oz (225g) Spaghetti or Linguine
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 tbsp (30ml) Olive oil
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • ¼ tsp (1g) Paprika
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • ½ cup (50g) Freshly grated Parmesan cheese
  • 1 Lemon (zest and 2 tbsp juice)
  • ½ tsp (1g) Red pepper flakes
  • 2 cups (60g) Fresh baby spinach
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente (usually 1-2 minutes less than package directions). Reserve about 1 cup of the pasta water before draining.
  2. Pat shrimp dry with paper towels. Season with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat and sear shrimp for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate.
  3. Lower skillet heat to medium and melt the butter. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese in small batches until the sauce is smooth. Stir in the lemon zest and lemon juice.
  5. Toss the cooked pasta, seared shrimp, and fresh baby spinach into the sauce. Add reserved pasta water as needed to reach a velvety consistency. Garnish with fresh parsley.