Instructions
Cook the Pasta:
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Shrimp:
In a large skillet, heat olive oil over medium-high heat. Season the shrimp with salt and pepper.
Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until golden brown and cooked through. Remove shrimp from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Add lemon juice and red pepper flakes, if using. Season with salt and pepper to taste.
Combine Ingredients:
Add the cooked pasta, sautéed shrimp, baby spinach, and baby kale to the skillet. Toss everything together until the greens are wilted and everything is well coated in the creamy sauce.
Serve:
Transfer the pasta to an aluminum foil bowl for a rustic presentation. Garnish with fresh parsley and extra Parmesan if desired.
