Creamy Mushroom Shrimp and Spinach Pasta
Velvety Shrimp Pasta with Garlic Mushrooms and Spinach
Ingredients:
12 oz (340 g) pasta (penne or fettuccine)
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
3 garlic cloves, minced
8 oz (225 g) mushrooms, sliced
2 cups fresh spinach leaves
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon black pepper
Salt to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add shrimp, season with paprika, salt, and pepper, and cook for 2–3 minutes per side until pink. Remove shrimp and set aside.
In the same skillet, add remaining butter, onion, and garlic. Sauté until fragrant, about 2 minutes.
Add mushrooms and cook until golden brown. Stir in spinach and cook until wilted.
Reduce heat to low, pour in cream, and stir. Add Parmesan cheese and whisk until sauce thickens.
Return shrimp to skillet and toss in cooked pasta until evenly coated with sauce.
Garnish with parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 540 kcal | Servings: 4 servings