Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 1.5 lbs (680g) Large shrimp, peeled and deveined
  • 1 tsp (5g) Sea salt
  • 1 tbsp (15ml) Olive oil
  • 4 tbsp (56g) Unsalted butter
  • 6 cloves (26g) Garlic, minced
  • 1 cup (240ml) Light cream or half-and-half
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 cups (60g) Fresh baby spinach
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/2 tsp (3g) Black pepper
  • 1/4 tsp (1.5g) Red pepper flakes

Instructions:

  1. Boil a large pot of salted water. Add the 1 lb (450g) Linguine or Spaghetti and cook until al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque and slightly golden (internal temp 145°F/63°C). Remove shrimp to a plate immediately.
  3. Lower heat to medium. Melt butter in the same skillet, scraping up browned bits. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  4. Stir in the light cream or half-and-half and simmer for 2–3 minutes until the sauce bubbles and thickens slightly.
  5. Stir in the Parmesan cheese and baby spinach, cooking for about 1 minute until the spinach wilts into the sauce.
  6. Toss in the cooked pasta and seared shrimp. Pour in reserved pasta water one tablespoon at a time, tossing constantly until the sauce is velvety and coats the noodles.
  7. Finish by stirring in fresh lemon juice and black pepper before serving immediately.