Creamy Lemon Parmesan Shrimp Pasta

Servings: 4

• 1 lb. Linguine, cooked and drained, reserve 1 cup pasta water
• 4 tbsp. Olive Oil
• 1 lb. Blue Circle Black Tiger Shrimp, peeled (and already deveined)
• 2 Shallots, minced
• 2 Garlic Cloves, minced
• 1 cup Fresh Spinach, chopped
• 2 tbsp. Fresh Herbs, like oregano, thyme, and/or parsley
• 1/2 cup Dry White Wine
• Zest & Juice of 1 Lemon
• 1/2 cup Fresh Parsley, finely chopped
• 1/3 cup Heavy Cream
• 1/3 cup Whole Milk

1. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water. Drain and rinse with cold water, toss in 2 tbsp. olive oil to set aside.
2. In a large skillet, add the remaining olive oil. Add the peeled and deveined shrimp to the pan to sear 2-3 minutes on each side. Remove the shrimp to a separate bowl.
3. In the same pan, add more olive oil or butter if there's no oil left. Add the shallots and garlic to saute for 1 minute.
4. Add the chopped spinach and fresh herbs to cook until tender, about 1 minute.
5. Stir in the white win, heavy cream, whole milk, and freshly chopped parsley. Bring to a boil to thicken.
6. Reduce heat to a simmer then add in the pasta and cooked shrimp. Toss together until the pasta is coated in the sauce, adding pasta water to desired thickness.
7. Enjoy immediately with freshly grated parmesan and lemon wedges!