This recipe is inspired by Fine Cooking Issue 139 Spaghetti with Shrimp, Lemon and Chard. Instead of chard, I used baby spinach and added cream to the pasta.
If you think that this amazing looking pasta takes forever to cook, you’re wrong. Cook your pasta first, and while you are waiting, prepare the ingredients.
Heat up a skillet when you are ready and everything get done in the skillet. All it takes is 20 minutes. On busy nights, nothing beats a hearty and satisfying meal like this. Try this and you will thank me!
This Recipe Goes Well with:
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Creamy Shrimp Pasta Recipe
Creamy Shrimp Pasta – easy pasta recipe with shrimp, spaghetti in a buttery and creamy sauce. Cooked in one pot, dinner is ready in 20 mins.
- 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
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.