Creamy Shrimp and Spaghetti
A deliciously flavorful, easy, creamy and slightly spicy pasta dish! This one comes together quickly and can feed a crowd. A perfect weeknight meal or fancy enough for a date night - you choose!
Serves 4
Ingredients:
3 Tbsp unsalted butter
1 shallot, chopped
3 cloves garlic, minced
1 1/2 lbs shrimp, peeled, deveined and tails removed
1 tsp kosher salt
1/2 tsp black pepper
2-3 tsp Calabrian chili paste
1 1/2 cups heavy cream
2/3 cup grated Parmesan cheese
1 lb spaghetti
2 cups baby spinach (optional)
To Serve:
Black pepper
Crushed red pepper
Grated Parmesan cheese
Fresh parsley
Directions:
Fill a large stockpot 2/3 full with water. Generously salt and bring to a boil.
Heat a large skillet over medium high heat. Add butter and mostly melt. Add shallot and garlic. Use a spatula or wooden spoon to move around and coat with butter. Cook 2-3 minutes.
Add shrimp. Season with salt and pepper. Toss to gently coat. Add chili paste and gently stir. Turn heat down to medium.
Add heavy cream and gently stir. Turn heat down to low and cover. Cook 7-8 minutes.
Add spaghetti to boiling water. Cook 8 minutes. Once spaghetti is done to al dente (slight bite to the noodle), use tongs to move pasta directly from boiling water to shrimp mixture. Don’t drain as a bit of excess water will help thicken the sauce. Use the tongs to gently toss.
Add 1/2-2/3 cup of reserved pasta water to shrimp and pasta. Add Parmesan and spinach. Gently toss with tongs. Cover and let cook 2-3 more minutes or just until spinach very slightly softens. Taste for seasoning. Add any extra salt, pepper or chili paste necessary for desired taste.
Sprinkle with red pepper flakes. Plate and season with more black pepper and garnish with Parmesan and fresh parsley. Serve immediately.