Ingredients

The following ingredients have 4 Servings
  • 1 lb shrimp (, fresh, uncooked, shelled and deveined)
  • 5 tomatoes (, medium size, fresh, chopped into large cubes)
  • 1 cup spinach (cooked)
  • 5 garlic cloves (, minced)
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1/4 lemon
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper (or more)
  • 1/4 teaspoon paprika
  • 10 oz fettuccine pasta
  • 1/2 cup Parmesan cheese (grated, for serving)

Instruction

  • Heat a large skillet on medium-high heat.  Add 1 tablespoon butter and 1 tablespoon olive oil, until melted. 
  • Add fresh shrimp and half the minced garlic. Make sure the shrimp is not crowded. Cook for 1 minute on one side until pink on that side. 
  • While the shrimp is cooking, generously sprinkle paprika and salt over uncooked side of the shrimp. 
  • Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.
  • To the skillet with shrimp, add chopped fresh tomatoes, cooked spinach, and the remaining amount of minced garlic. Add 1/2 teaspoon crushed red pepper (or more). Mix everything well, remove from heat while you cook pasta.
  • In the meantime cook pasta according to package instructions. Drain and rinse with cold water to prevent pasta from cooking and getting mushy.
  • Add cooked pasta to the skillet with shrimp and vegetables with 1 or 2 tablespoons of butter. 
  • Add freshly squeezed lemon juice.  Depending on the juiciness of your lemon, it could be 1/4 of a small lemon or 1/2 lemon. Don't add too much lemon juice. 
  • Season with salt and more crushed red pepper. Warm up on medium heat until the shrimp is cooked through, and all ingredients are heated through.
  • To serve, top with grated Parmesan cheese.