Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) olive oil
  • 3 cloves (15g) garlic, minced
  • 1/2 tsp (2g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 tbsp (30g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1 1/2 cups (170g) shredded low-moisture mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (40g) sun-dried tomatoes, chopped
  • 2 cups (60g) fresh baby spinach
  • 1 tsp (5ml) lemon juice
  • 12 oz (340g) linguine
  • 1 cup (240ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Pat shrimp dry. Heat olive oil in a skillet over medium-high heat. Add shrimp, garlic, and smoked paprika. Sear for 2 minutes per side until opaque and golden. Remove shrimp from the pan and set aside.
  3. In the same skillet, melt butter over medium heat. Stir in chopped sun-dried tomatoes for 1 minute.
  4. Pour in heavy cream and bring to a gentle simmer. Lower heat and stir in mozzarella and Parmesan cheese until the sauce is smooth.
  5. Fold in baby spinach and lemon juice until leaves are wilted. Return seared shrimp and cooked pasta to the pan.
  6. Toss everything together, adding reserved pasta water one tablespoon at a time until the sauce reaches a glossy consistency.