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Easy pasta recipe with shrimp, spaghetti in a buttery and creamy sauce.
Cooked in one pot, dinner is ready in 20 mins.
Ingredients:
6 oz spaghetti
2 tablespoons olive oil
4 cloves garlic, minced
8 oz jumbo shrimp, peeled, deveined, tail-on
1 cup pasta water
1/4 cup heavy whipping cream
2 tablespoons white wine, optional
1 tablespoon butter
1/2 teaspoon salt or to taste
1/4 teaspoon cayenne pepper
1/2 tablespoon lemon juice
2 cups baby spinach
1/2 tablespoon chopped Italian flat-leaf parsley
Lemon wedges
2 tablespoons olive oil
4 cloves garlic, minced
8 oz jumbo shrimp, peeled, deveined, tail-on
1 cup pasta water
1/4 cup heavy whipping cream
2 tablespoons white wine, optional
1 tablespoon butter
1/2 teaspoon salt or to taste
1/4 teaspoon cayenne pepper
1/2 tablespoon lemon juice
2 cups baby spinach
1/2 tablespoon chopped Italian flat-leaf parsley
Lemon wedges
Method:
Bring a pot of water to boil. Cook the spaghetti according to package instruction until al dente. Drain and save 1 cup of the pasta water. Set aside.
Heat up a skillet with the oil. Saute the garlic and add the shrimp. Cook until the surface turns opaque, add the pasta water, cream, white wine and bring it to a simmer. Add the butter, salt, cayenne pepper and lemon juice. As soon as the shrimp is cooked through, add the spinach, stir to combine well.
Toss in the spaghetti, stir to mix well with the cream sauce. Turn off heat, top with the parsley and serve the pasta immediately with some lemon wedges.
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