Marry Me Shrimp Pasta

Cook your preferred pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

Pat the shrimp dry with paper towels. Season them with salt, black pepper, and red pepper flakes. In a large skillet or pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, just until they turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic, diced shallot (or onion), and chopped sun-dried tomatoes. Sauté for 3-4 minutes, stirring frequently, until the aromatics are fragrant and softened.

Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Stir in the grated Parmesan cheese until it melts smoothly into the sauce and the sauce begins to slightly thicken. If the sauce becomes too thick, add a splash of the reserved pasta water or chicken broth to reach your desired consistency. Season with salt and pepper to taste.

Add the fresh spinach to the simmering sauce. Cook for 1-2 minutes, stirring gently, until the spinach wilts down completely.

Return the cooked shrimp and drained pasta to the skillet with the creamy sauce. Toss everything together gently until the pasta and shrimp are evenly coated and heated through. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley if desired.