Creamy Shrimp Penne Pasta with Spinach
A delightful and creamy pasta dish featuring tender shrimp, swirled with a luscious cream sauce and fresh spinach, perfect for family gatherings.
Ingredients
Pasta and Protein
- 12 oz penne pasta Cook according to package instructions.
- 1 lb shrimp, peeled and deveined Fresh or frozen shrimp can be used.
Vegetables
- 2 cups fresh spinach, roughly chopped Remove stems before chopping.
- 2 cloves garlic, minced Adds flavor to the dish.
Sauce Ingredients
- 1 cup heavy cream Provides the creamy texture.
- 1 cup grated Parmesan cheese Can use more for garnish.
- 1 tbsp olive oil For sautéing the shrimp.
- Salt and pepper, to taste Adjust seasoning as needed.
- Optional: a hint of lemon zest For added freshness.
Instructions
Preparation
- Start by cooking the penne according to package instructions until al dente. Be sure to salt the water generously for flavor. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet, seasoning them with salt and pepper. Cook for around 3-4 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.
Making the Sauce
- In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir continuously to avoid curdling.
- Gradually mix in the Parmesan cheese until it melts smoothly into the cream.
Combining Ingredients
- Add the cooked penne and chopped spinach to the skillet, stirring gently until the spinach wilts down.
- Fold in the sautéed shrimp, ensuring all ingredients are well-coated in the creamy sauce. Adjust seasoning with salt, pepper, or a splash of lemon zest if desired.
Serving
- Serve this delightful Creamy Shrimp Penne Pasta with Spinach in warm bowls, garnished with extra Parmesan cheese or fresh herbs if you wish.
Notes
For healthier alternatives, opt for whole grain or gluten-free penne. Avoid overcooking the shrimp to maintain tenderness. Store leftovers in an airtight container for up to three days; you can also freeze individual portions for about a month. Reheat with a splash of cream or water on the stovetop or microwave, being careful not to overheat.