Green Pasta with Crispy Shrimp
Peruvian tallarines verdes—vibrant basil-spinach pasta tossed with pan-seared shrimp in a garlicky cream finish. Ready in under 20 minutes for a weeknight dinner that feels restaurant-quality.
- Total time
- 18 min
- Servings
- 2
- Calories
- 628
- Protein
- 38g
Ingredients
- 1.5 cups fresh basil
- 1 cup fresh spinach
- ½ cup heavy cream
- 1 whole (juiced) lime
- 8 oz spaghetti or fettuccine
- ¾ lb shrimp, peeled & deveined
- 3 cloves (minced) garlic
Instructions
- 1
Bring a large pot of salted water to boil. Add pasta and cook until al dente, ~9 minutes. Reserve 1 cup pasta water, then drain.
- 2
While pasta cooks, blend basil, spinach, cream, lime juice, and a pinch of salt until smooth. Set the sauce aside.
- 3
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 4
Add shrimp and cook without stirring until edges curl and undersides turn pink, ~2 minutes. Flip and cook another 90 seconds until cooked through.
- 5
Add minced garlic to the skillet and stir for 30 seconds until fragrant.
- 6
Return pasta to the skillet, pour in basil-cream sauce, and toss gently. Add pasta water 1/4 cup at a time until the sauce coats the noodles. Serve immediately.
Tools you’ll need
- large pot
- colander
- blender or food processor
- 12-inch skillet
- wooden spoon
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