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Ingredients:
For the Shrimp
- 500 grams elicoidali or penne pasta
- 30 shrimp, thawed and peeled
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp olive oil
- 1 tsp paprika
For the Sauce
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tbsp pesto
- 3 handfuls spinach
- 1/2 cup fresh basil
- 2 cups chicken stock
- 1/4 cup light cream cheese
- 1 cup Parmesan cheese, shredded
- Olive oil for sautéing
- Salt and freshly ground black pepper to taste
- Optional toppings: additional Parmesan cheese, lemon zest, chili flakes, freshly ground black pepper.
Instructions:
- Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions indicate, ensuring it remains al dente. Before draining, reserve 2 cups of the pasta cooking water. Drain the pasta and set aside.
- In a bowl, combine the shrimp with 2 minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of olive oil, and 1 teaspoon of paprika. Toss until the shrimp are evenly coated.
- Heat a drizzle of olive oil in a large pan over medium heat. Add the seasoned shrimp and cook for about 3 minutes, or until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- In the same pan, add a bit more olive oil if needed. Add the diced onion and sauté until translucent. Add the remaining 3 minced garlic cloves and cook for an additional minute. Stir in the pesto, spinach, and fresh basil. Allow the greens to wilt slightly.
- Pour in the chicken stock and add the light cream cheese. Use an immersion blender to blend the mixture until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender or food processor, blend until smooth, and then return it to the pan.
- Bring the blended sauce to a gentle simmer and let it reduce for about 5 minutes, stirring occasionally.
- Add the cooked pasta to the sauce, along with ½ to 1 cup of the reserved pasta water, stirring to combine. The starches in the pasta water will help the sauce adhere to the pasta. Stir in the shredded Parmesan cheese until melted and well incorporated. Return the cooked shrimp to the pan and toss to combine.
- Divide the pasta among serving plates. Top with additional Parmesan cheese, lemon zest, chili flakes, and freshly ground black pepper, if desired. Serve immediately and enjoy!