Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp sun-dried tomato oil
  • 3 cloves garlic, thinly sliced
  • 1 tsp smoked paprika
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup sun-dried tomatoes, julienned
  • 1 cup fresh baby spinach
  • 12 oz long pasta such as linguine or fettuccine
  • 1/2 cup reserved pasta water
  • Fresh basil leaves, torn
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook pasta for 1–2 minutes less than package directions. Reserve 1 cup of starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Heat 2 tbsp of sun-dried tomato oil in a large skillet over medium-high heat.
  3. Sear the shrimp for 2 minute per side until opaque and C-shaped. Remove immediately to a plate.
  4. In the same skillet, add the sliced garlic, smoked paprika, and red pepper flakes. Sauté for 1 minute until the garlic is fragrant and golden.
  5. Deglaze the pan with 1/2 cup dry white wine, scraping the bottom to release the brown bits. Simmer until the liquid is reduced by half.
  6. Stir in the 1 cup of heavy cream and 1/3 cup of sun dried tomatoes. Simmer for 3 minutes until the sauce begins to thicken slightly.
  7. Turn the heat to low and whisk in the 1/2 cup of Parmesan cheese. Stir constantly until the sauce is silky and smooth.
  8. Add the cooked pasta and the 1 cup of baby spinach to the skillet. Pour in 1/4 cup of the reserved pasta water.
  9. Use tongs to toss the pasta until the spinach has wilted and the sauce coats every strand. Add more pasta water if it looks too thick.
  10. Return the shrimp to the pan. Garnish with the torn basil leaves and a final crack of black pepper.