Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp sun-dried tomato oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes, julienned
  • 2 cups fresh baby spinach, packed
  • 1.5 cups heavy cream
  • 0.5 cup parmesan cheese, freshly grated
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 10 oz fettuccine pasta
  • 0.25 cup reserved starchy pasta water
  • 1 tbsp fresh basil, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook fettuccine until two minutes shy of al dente. Reserve 1/4 cup of starchy pasta water, then drain the pasta.
  2. Pat shrimp dry with paper towels. Toss with smoked paprika, salt, and pepper. Heat sun-dried tomato oil in a large skillet over medium-high heat.
  3. Sear shrimp for 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside to prevent overcooking.
  4. Lower heat to medium. In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 60 seconds until fragrant.
  5. Pour in heavy cream, dried oregano, and red pepper flakes. Bring to a gentle simmer until slightly thickened.
  6. Stir in the grated parmesan cheese and fresh spinach. Stir until the cheese is melted and spinach is wilted.
  7. Add the cooked pasta and seared shrimp back into the skillet. Pour in the reserved pasta water and toss everything together until the sauce is glossy and coats every strand. Garnish with fresh basil.