A delightful pasta dish featuring succulent shrimp, fresh spinach, and a creamy garlic butter sauce, perfect for a comforting dinner.
Toast the pine nuts in a dry skillet over medium heat until golden brown, then set aside.
Keep an eye on the pine nuts as they toast quickly and can burn easily.
Cook the pasta according to the package instructions until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a large skillet, melt half of the butter over medium heat. Add the minced garlic and sauté until fragrant.
Use low heat to prevent the garlic from burning, which can make it bitter.
Add the shrimp to the skillet and cook until they turn pink and opaque. Remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
Deglaze the skillet with white wine, then add the heavy cream and lemon juice. Simmer until the sauce thickens slightly.
Whisk continuously to create a smooth and creamy sauce.
Return the shrimp to the skillet along with the spinach and mushrooms. Cook until the spinach wilts.
Add the spinach last to retain its vibrant green color.
Toss the cooked pasta with the sauce and shrimp mixture. Serve warm, garnished with toasted pine nuts.
Sprinkle some grated Parmesan cheese on top for extra flavor.
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