Creamy Mushroom Shrimp and Spinach Pasta
Garlic Butter Shrimp with Creamy Mushroom Spinach Pasta
Ingredients:
1 lb (450 g) shrimp, peeled and deveined
12 oz (340 g) pasta (penne or fettuccine works best)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 cups mushrooms, sliced
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp paprika
1/4 tsp chili flakes (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sauté until fragrant and translucent.
Add mushrooms and cook for 5–6 minutes until softened and lightly browned.
Toss in shrimp, season with salt, pepper, paprika, and chili flakes. Cook 2–3 minutes per side until pink and cooked through. Remove shrimp and set aside.
Pour cream into the skillet with mushrooms, bring to a gentle simmer, then stir in Parmesan cheese until the sauce thickens.
Add spinach leaves and let them wilt into the sauce.
Return shrimp to the skillet, toss with the sauce, then add the cooked pasta. Mix well until coated.
Garnish with fresh parsley and extra Parmesan before serving warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 460 kcal | Servings: 4 servings