Ingredients:

  • 225g large shrimp, peeled and deveined
  • 1 tbsp Cajun seasoning
  • 1 tsp olive oil
  • 170g dry linguine
  • 120ml half-and-half
  • 60ml low-sodium chicken stock
  • 30g freshly grated Parmesan cheese
  • 2 cloves garlic, finely minced
  • 0.5 tsp smoked paprika
  • 60g fresh baby spinach
  • 1 tbsp fresh parsley, chopped
  • 0.5 fresh lemon, juiced

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the shrimp dry and toss with Cajun seasoning. Heat olive oil in a 12-inch skillet over high heat. Sear shrimp for 90 seconds per side until a crust forms, then remove from pan.
  3. In the same skillet, reduce heat to medium and add minced garlic and smoked paprika. Toast for 30 seconds until fragrant.
  4. Deglaze the pan with chicken stock, then whisk in the half-and-half and Parmesan cheese. Stir in the reserved pasta water to emulsify the sauce.
  5. Add the fresh baby spinach to the skillet and stir until just wilted.
  6. Return the shrimp and cooked pasta to the skillet. Toss to coat in the sauce. Finish with fresh lemon juice and chopped parsley before serving.