I make this recipe in two different ways! A light version and a creamy version.
For the creamy version add cooking cream. For the light version opt-out.
Whichever version you choose, trust me, it’s the right one, because they are both equally mouthwatering.
But let’s be honest, no one says no to a creamy version of anything.
Spaghetti in Spinach & Garlic Lemon Shrimp
There is something about watching the Shrimp turn pink as it cooks in a buttery garlic sauce that makes me want to make this dish multiple times a week…Spinach, lemon, butter, garlic, freshly grated Parmesan, and shrimp! Makes you hungry doesn’t it?Here’s the recipe, ready to eat in 20 – 30 minutes tops
Ingredients
- 1 Pack Spaghetti No. 3
- 2 Tablespoons olive oil
- 6 Tablespoons salted butter Divided into 2 TBSP and 4 TBSP
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 KG medium sized shrimp
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 4 cups spinach
- ½ cup Parmesan cheese
- 1 Tablespoon lemon juice
- 1 cup cooking cream OPTIONAL
Instructions
- In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
- In a separate pan while your pasta is cooking, add olive oil and 2 TBSP of butter, then add garlic and paprika. Cook until you enjoy the fragrant, it’s that good. For an extra kick add some red pepper flakes.
- Add shrimp followed by salt/pepper and cook until shrimp turns pink. Turn shrimp ad follow suit.
- Add spinach and cook until wilted and mix in Italian seasoning.
- If you want to make a creamy version of this recipe add the cooking cream now and let it simmer until it slightly bubbles. If not using cooking cream skip to next step.
- Add the pasta to this mixture, and add remaining 4 TBSPs of butter, followed by the parmesan cheese.
- Add the lemon juice before serving and serve while hot.
Notes