INGREDIENTS
- 8 ounces spaghetti
- 8 tablespoons butter divided
- 1 pound shrimp uncooked, shelled and deveined
- 5 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon cracked pepper
- 5 cups baby spinach
- ½ cup shredded Parmesan cheese
- 1/4 cup minced fresh parsley
INSTRUCTIONS
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Bring a large pot of water to a boil and cook pasta according to package directions.
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During the last 5 minutes of cooking the pasta, heat 3 tablespoons of butter in a large skillet over medium heat. Once melted, add the shrimp, garlic, red pepper, paprika, salt, and pepper.
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Cook the shrimp, stirring often, for 3-4 minutes or until pink on the outside.
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Remove shrimp to a plate and set aside.
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Add the remaining 5 tablespoons of butter to the skillet and melt over low heat.
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Use tongs to remove the cooked spaghetti from the pot of water, allowing most of the water to drip off the spaghetti, and place spaghetti in the skillet.
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Add the spinach and Parmesan to the spaghetti and toss to coat, continuing to cook over low heat stirring constantly, until the spinach has wilted.
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Return the shrimp to the skillet and stir to combine.
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Sprinkle with parsley before serving. Serve with additional Parmesan, if desired.
TIPS & NOTES:
Use any size shrimp you prefer in this recipe. We prefer small shrimp.
Nutrition Information:
Calories: 591kcal (30%)| Carbohydrates: 46g (15%)| Protein: 37g (74%)| Fat: 29g (45%)| Saturated Fat: 17g (106%)| Cholesterol: 354mg (118%)| Sodium: 1614mg (70%)| Potassium: 474mg (14%)| Fiber: 3g (13%)| Sugar: 2g (2%)| Vitamin A: 4708IU (94%)| Vitamin C: 16mg (19%)| Calcium: 375mg (38%)| Iron: 5mg (28%)