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Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth, then slowly add the heavy cream, stirring until the sauce begins to thicken. Bring to a gentle simmer.

Stir in the grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to stir until the cheese is melted and the sauce is smooth.

Add the fresh spinach to the sauce, stirring until it wilts completely, about 1-2 minutes.

Add the cooked linguine and cooked shrimp to the skillet with the sauce. Toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley.


Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.

While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, garlic powder, paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth, then slowly add the heavy cream, stirring until the sauce begins to thicken. Bring to a gentle simmer.

Stir in the grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Continue to stir until the cheese is melted and the sauce is smooth.

Add the fresh spinach to the sauce, stirring until it wilts completely, about 1-2 minutes.

Add the cooked linguine and cooked shrimp to the skillet with the sauce. Toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley.
