Spinach Alfredo Bowtie Pasta with Garlic Shrimp
Creamy Spinach Bowtie Pasta Tossed with Garlicky Sautéed Shrimp
Ingredients:
8 oz bowtie (farfalle) pasta
2 tablespoons olive oil
1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 teaspoon paprika
Salt and black pepper to taste
2 cups baby spinach
1 tablespoon butter or dairy-free alternative
1 cup low-fat cream or unsweetened coconut cream
1/2 cup grated Parmesan cheese or dairy-free alternative
1/4 teaspoon ground nutmeg (optional)
1/4 cup chopped fresh parsley
Lemon wedges for serving
Directions:
Cook the bowtie pasta in salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add shrimp, garlic, paprika, salt, and pepper. Sauté for 3-4 minutes or until shrimp are pink and cooked through. Remove and set aside.
In the same skillet, reduce heat to low. Add butter, cream, and grated Parmesan. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-5 minutes.
Stir in the baby spinach and let it wilt into the sauce. Add nutmeg if using.
Toss in the cooked pasta, stirring gently to coat with the Alfredo sauce.
Return shrimp to the pan and combine everything until evenly heated.
Serve immediately, garnished with chopped parsley and lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 540 kcal | Servings: 4 servings