Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 10 oz linguine pasta
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tbsp unsalted butter
  • 2 cups fresh baby spinach
  • 8 cloves garlic, 4 sliced and 4 minced
  • 1/2 cup reserved pasta water
  • 1/2 lemon, juiced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil a large pot of heavily salted water. Cook linguine for 1-2 minutes less than the package directions until very al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels and season with salt and pepper. In a 12-inch skillet, melt 1 tablespoon of butter over medium-high heat.
  3. Sear the shrimp for 2 minutes per side until opaque and lightly browned. Remove the shrimp from the skillet and set aside on a plate to prevent overcooking.
  4. In the same skillet, melt the remaining 2 tablespoons of butter. Add the sliced garlic and sauté for 1 minute until fragrant and golden. Add the minced garlic and cook for an additional 30 seconds.
  5. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until melted and smooth.
  6. Add the cooked linguine and 2 cups baby spinach to the skillet. Toss constantly for 1-2 minutes until the spinach has wilted and the pasta is coated.
  7. Return the shrimp to the pan, add the 1/2 lemon juice and 1 tbsp parsley, then serve immediately.