This easy Shrimp Pasta with Garlic Cream Sauce Tomatoes and Spinach is comfort food done right! The garlic cream sauce is deliciously rich and creamy.
- 1 lb. shrimp, peeled, tail on if desired, deveined
- 1 Tbsp. blackening spice
- 2 Tbsp. olive oil
- 8 oz. cavatelli pasta, or medium sized pasta, like penne
- 4 Tbsp. butter
- 3 large cloves garlic, minced
- 1 Tbsp. all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 pint grape tomatoes, halved
- 1/3 cup Parmesan cheese, plus extra for serving
- 1 tsp. Italian seasoning
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 3 cups baby spinach leaves, packed and stems trimmed
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In a large bowl, toss the shrimp with the blackening spice until well coated. Add the olive oil to a large skillet over medium-high heat. Add the shrimp to the skillet and cook for 3 minutes, flipping halfway through. Remove from the skillet and set aside.
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Cook the pasta in a pot of salted water al dente according to package directions. While the pasta is cooking, melt the butter in the skillet over medium heat. Add the garlic and saute for 1-2 minutes, stirring constantly. Whisk in the flour and cook for an additional minute. Whisk in the chicken broth until smooth. Add the heavy cream and tomatoes and continue whisking until the sauce begins to thicken. Add the Parmesan cheese, Italian seasoning, salt and pepper and whisk until well combined. Remove from the heat.
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Add the shrimp, drained pasta and spinach leaves. Toss until the spinach leaves have wilted. Serve immediately with extra Parmesan cheese, if desired.