Ingredients:

  • 1 lb fettuccine
  • 1 tbsp salt
  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup half-and-half
  • 3/4 cup parmesan cheese, freshly grated
  • 1 tbsp lemon juice
  • 2 cups baby spinach
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Pat shrimp completely dry with paper towels. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear shrimp in a single layer for 1-2 minutes per side until pink and opaque, then remove to a plate.
  3. Lower skillet heat to medium. Melt butter, then add minced garlic and red pepper flakes. Sauté for 60 seconds until fragrant.
  4. Pour in the half-and-half and bring to a gentle simmer for 2-3 minutes. Stir in the Parmesan cheese until melted and smooth.
  5. Fold in fresh spinach and lemon juice, stirring until the spinach wilts.
  6. Return the seared shrimp and their juices to the pan. Add the cooked pasta and toss vigorously, adding reserved pasta water one tablespoon at a time if the sauce is too thick.