Cheese Shrimp Penne Pasta & Spinach

Instructions:

1. Cook the penne pasta according to package directions. Drain and set aside.
2. Season the shrimp with salt, pepper, and paprika.
3. Heat the butter and olive oil in a large skillet over medium heat.
4. Add the shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove and set aside.
5. In the same skillet, add the garlic and sauté for 30 seconds.
6. Pour in the heavy cream and bring to a gentle simmer.
7. Stir in the mozzarella and Parmesan until melted and smooth.
8. Add the spinach and cook until wilted.
9. Add the cooked pasta and shrimp back into the skillet, tossing to coat evenly in the sauce.
10. Garnish with chopped parsley and serve hot.

Variations

• Substitute fettuccine, rigatoni, or farfalle for the penne.
• Use half-and-half instead of cream for a lighter version.
• Add sun-dried tomatoes for a pop of sweetness.
• Swap shrimp for chicken or scallops.
• Stir in a splash of white wine after sautéing garlic for extra depth.

Tips

• Don’t overcook the shrimp—they should be just pink and still tender.
• Shred cheese from the block for the smoothest sauce.
• If the sauce gets too thick, thin it with a splash of pasta water.
• Add red pepper flakes to taste for gentle heat.
• Serve immediately—cream sauces thicken as they cool.