Easy Dinner Ideas For Tonight Quick
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Pescatarian
Ingredients
Scale
- 8 oz Linguine or Spaghetti
- 1 lb Large shrimp, peeled and deveined
- 4 tablespoons Unsalted butter
- 4 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Red pepper flakes (optional)
- 2 cups Fresh baby spinach
- 1 tablespoon Lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside.
- While the pasta cooks, melt two tablespoons of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add them to the skillet in a single layer. Cook for 1 to 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them on a plate so they do not overcook.
- In the same skillet, melt the remaining two tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened. Toss in the baby spinach and stir until it begins to wilt.
- Add the cooked pasta and the seared shrimp back into the skillet. Pour in the lemon juice and a splash of the reserved pasta water to loosen the sauce if needed. Toss everything together until the pasta is well-coated. Garnish with fresh parsley and serve immediately while hot.
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