Cheese Shrimp Penne Pasta & Spinach
Ingredients:
12 oz penne pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
4 cloves garlic, minced
2 cups baby spinach leaves
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Cook the Penne:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
Cook the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt, black pepper, and red pepper flakes (if using). Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Garlic:
In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté the garlic for about 1 minute, until fragrant.
Wilt the Spinach:
Add the baby spinach leaves to the skillet with the garlic and cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
Prepare the Creamy Sauce:
Pour the heavy cream into the skillet with the spinach and garlic. Bring the mixture to a gentle simmer, then stir in the mozzarella and Parmesan cheeses. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
Combine the Ingredients:
Add the cooked penne pasta and shrimp back into the skillet with the creamy sauce. Toss everything together until the pasta and shrimp are well coated with the sauce.
Serve:
Season the dish with additional salt and black pepper to taste. Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approx. 520 per serving | Servings: 4