Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz fettuccine pasta
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 4 cloves garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, drained and julienned
  • 2 cups fresh baby spinach, packed
  • 1.5 cups heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.25 cup dry white wine
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
  2. Pat shrimp extremely dry with paper towels. Toss with smoked paprika, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear shrimp for 90 seconds per side until a golden crust forms. Remove shrimp to a plate.
  4. Reduce heat to medium. Add sun-dried tomatoes and garlic to the same skillet. Sauté for 1 minute until fragrant.
  5. Deglaze the pan with white wine, scraping up the browned bits (fond). Let the liquid reduce by half.
  6. Pour in heavy cream, oregano, and red pepper flakes. Bring to a gentle simmer for 3 minutes.
  7. Stir in Parmesan cheese until melted and the sauce thickens. Add spinach and stir until just wilted.
  8. Return shrimp to the pan and toss with the cooked pasta to coat thoroughly in the sauce.