Cheese Shrimp Penne Pasta & Spinach Recipe (Print Version)

Juicy shrimp, fresh spinach, penne, mozzarella, and Parmesan tossed in a silky garlic cream sauce for a cozy 30-minute dinner.

# Ingredients:

For the pasta and shrimp

01 - 12 oz (340 g) penne pasta
02 - 1 lb (450 g) large raw shrimp, peeled and deveined, tails removed
03 - 1 teaspoon kosher salt, divided, plus more for pasta water
04 - 1/2 teaspoon black pepper
05 - 1 tablespoon olive oil

For the cheese spinach sauce

06 - 2 tablespoons (28 g) unsalted butter
07 - 4 cloves garlic, minced
08 - 1/4 teaspoon red pepper flakes, optional
09 - 4 cups (120 g) fresh baby spinach
10 - 1/2 cup (120 ml) heavy cream
11 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
12 - 1 cup (110 g) freshly shredded mozzarella cheese
13 - 1/3 cup (30 g) freshly grated Parmesan cheese
14 - 1 tablespoon fresh lemon juice
15 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the penne until al dente according to the package directions. Reserve 1/2 cup pasta water, then drain.
02 - Pat the shrimp dry with paper towels. Season with 1/2 teaspoon kosher salt and the black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Transfer to a plate.
04 - Reduce heat to medium-low. Add butter, garlic, and red pepper flakes to the skillet. Cook for 30 seconds, then add spinach and stir until just wilted, about 1-2 minutes.
05 - Add heavy cream and 1/4 cup reserved pasta water. Stir in mozzarella and Parmesan a handful at a time over low heat until melted and smooth. Add more pasta water if needed.
06 - Add the drained penne and cooked shrimp to the skillet. Toss until coated and hot. Stir in lemon juice and parsley, then taste and adjust salt before serving.

# Notes:

01 - Serve immediately while the cheese sauce is loose and glossy.
02 - Freshly grated cheese melts more smoothly than pre-shredded cheese.
03 - Use fresh spinach for the best texture and color.

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