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Ingredients
Linguini
1 1/2 pounds jumbo Shrimp
2 tablespoons butter
2 handfuls of baby spinach
salt
pepper
2 cloves minced garlic
Cajun seasoning
heavy cream
pinch of nutmeg
cream cheese
grated parmesan cheese
Instructions
Season peeled and deveined shrimp with salt pepper and Cajun seasoning (Use your judgement when seasoning your food. I don’t measure but I’m sure it was no more than a 1/4 teaspoon of salt and pepper, maybe 1 teaspoon Cajun seasoning)
Bring pan to med high heat
Add EVOO
Cook shrimp about one minute per side then remove from pan and set aside
Pour any excess oil from the pan then add the minced garlic, spinach and butter
stir about a minute. Reduce heat to med low
Cook pasta per package directions
Add heavy cream, ( I really don’t measure when I’m cooking but I can tell you that I usually get a quart of heavy cream and I use about 3/4 of it) grated parmesan cheese, and a pinch of nutmeg. I like to put a lil red pepper flakes in mine
Let simmer 5 minutes
Add 1 or two tablespoons cream cheese (optional) Whenever I make dishes with a cream sauce I like to add cream cheese, I think it gives it a smooth silky texture
Add shrimp back to the pan reserving 5 or 6 to place on top
Toss well with pasta. Then plate putting the reserved shrimp on top of the pasta.
I’ll try and post a new recipe soon. Unfortunately I’m not at my best as of the last couple of years but I appreciate you being here and I do take note of recipe requests.
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