Served hot, this pasta is perfect on its own or with a simple side salad and crusty bread to soak up every drop of sauce. Whether you’re cooking for family, guests, or just treating yourself, this creamy shrimp and spinach pasta delivers bold flavor, satisfying texture, and a beautiful presentation every time.
Ingredients
12 oz bowtie (farfalle) pasta
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan cheese
2 cups fresh spinach
1 cup diced tomatoes (fresh or cherry tomatoes)
1 tsp paprika
1 tsp Italian seasoning
Salt and black pepper to taste
Optional: red pepper flakes, chopped parsley
Instructions
Cook the bowtie pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
Season the shrimp with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat and sear the shrimp for 2–3 minutes per side until pink and lightly golden. Remove and set aside.
In the same skillet, melt butter and add garlic. Sauté for about 30 seconds until fragrant.
Pour in the heavy cream, reduce heat to medium-low, and stir gently. Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens slightly.
Add spinach and tomatoes, letting the spinach wilt into the sauce.
Return the shrimp to the skillet, then add the cooked pasta. Toss everything together until evenly coated.
Taste and adjust seasoning. Garnish with parsley or red pepper flakes if desired and serve hot.