Shrimp and Spinach Pasta

For the Shrimp

1 pound large shrimp, peeled and deveined

1 teaspoon paprika

1⁄2 teaspoon chili flakes, optional

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

1 tablespoon butter

1 tablespoon olive oil

For the Pasta

1 tablespoon olive oil

1 shallot, minced

4 cloves garlic, minced

1 tablespoon tomato paste

2 cup chicken broth

1 (14.5 ounce) can diced tomatoes

1 teaspoon Italian seasoning

12 ounces pasta (spaghetti, fettuccine, penne, fusili, etc.)

1⁄2 cup heavy cream, optional

1⁄2 cup grated Parmesan cheese, divided

4 cups fresh baby spinach

Fresh parsley, chopped (for garnish)

Clean and pat dry the shrimp. Season on both sides with the paprika, chili flakes, salt, and pepper.

Melt the butter in a large skillet with the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from the skillet and set aside.

Reduce the heat to medium and add 1 tablespoon of olive oil to the same skillet. Add the minced shallot, garlic, and tomato paste and cook, stirring constantly, for 1-2 minutes.

Add the chicken broth, diced tomatoes, Italian seasoning, and pasta. Stir well and bring to a boil. Then, cover the skillet, reduce the heat to low, and simmer for 10-15 minutes, stirring occasionally, until the pasta is cooked.

If using, pour in the cream and add 1/4 cup of Parmesan. Stir well, then taste and adjust the seasonings as needed.

Return the shrimp to the pan and simmer for 2-3 minutes. Remove the skillet from the heat and add the spinach. Stir until wilted.

Serve hot with extra Parmesan and fresh parsley. Enjoy!

Prep Time: 20 min   Cooking Time: 25 Min

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