• 6 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • 6 cloves garlic, thinly sliced
  • 1 pound large shrimp, peeled and deveined
  • 1 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 3 cups packed baby spinach
  • 1/4 cup freshly grated Parmesan cheese
  • 1 pound dried linguine pasta
  • 1 tablespoon sliced fresh basil


  1. Heat a large skillet over medium-high heat. Melt 3 tablespoons of butter and add in the onions and garlic. Cook for about 5 minutes or until the onions are translucent.
  2. Add the shrimp, season and cook for two minutes on each side or until pink and cooked through.
  3. Reduce the heat to medium-low, add in the cream and bring to a gentle simmer, stirring occasionally. Season with salt and pepper to taste and reduce for about 5 minutes.
  4. Add in the Parmesan cheese and spinach leaves, allowing the spinach to wilt in the sauce.
  5. Bring a large pot of water to a boil and season with a large pinch of salt. Add the linguine and cook until al dente or to package instructions, about 12 minutes.
  6. Pour the shrimp over a large bowl of cooked linguine, sprinkle with parsley and serve.