Ingredients:

  • 1 pound (450g) pasta (linguine, spaghetti, or penne), dried
  • 1 tablespoon olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 pint (500ml) cherry tomatoes, halved
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1/4 cup (60ml) dry white wine (optional, chicken broth works great too if you're teetotal)
  • 1/4 cup (30g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) heavy cream (optional, adds richness, can be omitted or subbed with milk)
  • 1 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and black pepper to taste
  • Fresh basil leaves, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove the shrimp from the skillet and set aside.
  3. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant (be careful not to burn it!). Add the halved cherry tomatoes and red pepper flakes (if using) and cook until the tomatoes start to burst and soften, about 5-7 minutes.
  4. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Let it simmer for a minute or two.
  5. Stir in the spinach and cook until it wilts, about 1-2 minutes. Add the heavy cream (if using) and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
  6. Add the cooked pasta and the cooked shrimp to the skillet. Toss to coat, adding a little of the reserved pasta water if needed to create a saucier consistency. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil and extra Parmesan cheese.