Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz linguine or fettuccine pasta
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 2 tbsp unsalted butter, cold and cubed
  • 1 tbsp extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 0.5 tsp lemon zest
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat the shrimp bone-dry with paper towels and season with salt, pepper, and 0.5 tsp paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Sear shrimp in a single layer for 2 minutes per side until opaque. Remove shrimp and set aside.
  4. Reduce heat to medium. In the same pan, melt 1 tbsp of butter and add the 6 cloves of minced garlic until fragrant and just starting to golden.
  5. Pour in the heavy cream and 1 tbsp lemon juice, scraping up the browned bits from the bottom. Let the sauce bubble for 2-3 minutes until it slightly thickens and coats the back of a spoon.
  6. Toss the pasta, 2 cups baby spinach, and a splash of pasta water into the skillet.
  7. Stir in the 1/2 cup Parmesan and the remaining 1 tbsp of cold butter until the spinach wilts and the sauce is glossy.
  8. Add the shrimp back in along with the 0.5 tsp lemon zest and toss everything together until heated through and velvety.