Ingredients:

  • 12 oz (340g) Penne, Fettuccine, or Rigatoni
  • 1 tbsp (15ml) Olive oil
  • 2 cups (60g) Fresh baby spinach
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 tbsp (10g) Cajun seasoning
  • 1 tbsp (15g) Unsalted butter
  • 2 tbsp (28g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy whipping cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tsp (5ml) Fresh lemon juice
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente (1–2 minutes less than package directions). Reserve 1/2 cup (120ml) of pasta water before draining.
  2. Pat shrimp completely dry with paper towels. Toss shrimp with 1 tbsp (5g) of Cajun seasoning.
  3. Heat olive oil and 1 tbsp (15g) of butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until mahogany-colored and opaque. Remove shrimp from pan and set aside.
  4. In the same skillet, melt 2 tbsp (28g) of butter. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in heavy whipping cream and stir in the remaining 1 tbsp (5g) of Cajun seasoning. Simmer until slightly thickened.
  6. Whisk in Parmesan cheese and lemon juice until the sauce is smooth and emulsified. If the sauce is too thick, whisk in reserved pasta water.
  7. Stir in baby spinach until wilted, then fold in the cooked pasta and seared shrimp. Toss until pasta is thoroughly coated in the sauce.
  8. Season with salt and black pepper to taste and serve immediately.