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Sunday was our Seventh Anniversary! Traditionally on special occasions I like to make my sweet wife something special. Lately I’ve been trying new dishes (a gamble, to say the least!) but the last few have worked out perfectly!
This year’s installment was a creamy pasta dish filled with shrimp and delicious veggies!
She absolutely loved it! This one has definitely been added to my list of recipes to make whenever I want to spoil her.
What is your favorite pasta dish to splurge on? Let us know in the comments!
Ingredients
- 4 tablespoons olive oil
- 2 lbs shrimp, peeled, de-veined, and tails removed
- Salt and Pepper to taste
- 6 tablespoons butter
- 6 cloves garlic, minced
- 4 cups halved cherry tomatoes
- 6 cups baby spinach, chopped
- 1 cup heavy cream
- 1/2 cup fresh grated Parmesan cheese, plus more for garnish
- 1/2 cup basil, thinly sliced
- Juice of one lemon, to taste
Instructions
- Heat oil in a large skillet over medium-high heat. As oil is heating, season shrimp with salt and pepper. Once oil is shimmering, not smoking, add shrimp. Cook shrimp for about 2 minutes or until golden on underside. Flip and cook again until opaque. Remove shrimp from skillet and set aside.
- Reduce the heat to medium and add the butter. Once butter is melted, add minced garlic and cook until fragrant, only about one minute. Add in the cherry tomatoes and season with salt and pepper to taste. Cook tomatoes until they are bursting. Add spinach and cook, stirring occasionally, until spinach is beginning to wilt.
- Stir in heavy cream, Parmesan, and basil. Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and simmer until sauce has reduced to desired thickness, about 5 minutes.
- Add shrimp back into the skllet, stirring to combine. Cook until the shrimp have warmed through. Taste and add lemon juice as desired.*
- Serve over pasta with more Parmesan cheese to garnish.
Notes
*We used half the lemon’s juice to the skillet. You can also serve lemon wedges on the side so people can add their own lemon.