Lemon Thyme Shrimp with Spinach Alfredo
Creamy Lemon Thyme Shrimp over Spinach Alfredo Pasta
Ingredients:
12 oz linguine or fettuccine
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons fresh thyme leaves (or 1 tsp dried)
1 lemon, zest and juice
2 cups baby spinach
1 ½ cups unsweetened almond milk (or milk of choice)
¾ cup grated Parmesan cheese
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
Salt and pepper to taste
Optional: Red pepper flakes, for a kick
Directions:
Cook pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add shrimp and season lightly with salt, pepper, and half the thyme. Cook for 2-3 minutes per side or until pink and opaque. Remove and set aside.
In the same skillet, sauté garlic for 1 minute until fragrant. Add almond milk and bring to a gentle simmer.
Stir in the cornstarch slurry, then add Parmesan cheese and lemon zest. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.
Add spinach and remaining thyme. Stir until wilted.
Return shrimp to the skillet and drizzle in the lemon juice. Toss everything to coat.
Combine with cooked pasta and serve warm, garnished with additional thyme or Parmesan if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 470 kcal | Servings: 4 servings