Name: Creamy garlic shrimp and spinach pasta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 1.5 oz linguine; 8 oz shrimp, peeled and deveined, patted dry; 2 oz fresh spinach; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp red pepper flakes; 1 tsp salt; 1 1/2 tbsp fresh parsley, chopped; 4 1/3 cups water; 1 1/2 tbsp heavy cream

Nutrition

Per serving

455 calories

Protein: 44g; 39% of calories
Carbs: 39g; 35% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 5 min

Bring the water to a boil in a large pot. Add two thirds of the salt and the linguine, cooking until al dente, about 9 minutes. Reserve a small splash of the pasta water, then drain the noodles in a colander.
While the pasta cooks, heat the olive oil in a 12-inch skillet over medium heat. Add the minced garlic and red pepper flakes, cooking until the garlic is fragrant but not browned, about 1 minute.
Add the shrimp to the skillet and sprinkle with the remaining salt. Cook, stirring occasionally, until the shrimp just turn pink and opaque, about 3 minutes. Done when shrimp are pink and firm, 145°F.
Stir in the heavy cream and lemon juice. Add the spinach and cook until the leaves are just wilted, about 1 minute.
Add the drained linguine to the skillet with a splash of the reserved pasta water. Toss for 1 minute to coat the noodles in the cream sauce. Top with chopped parsley.

Nutrition

Ingredients

Instructions

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