Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 8 oz lump or jumbo crab meat
- 10 oz fresh spinach
- 12 oz linguine or fettuccine
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup white wine
- 1 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the seafood: Rinse shrimp and crab under cold water and pat dry. Thaw if frozen.
- Cook the pasta: Boil linguine in salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Make the cream sauce: Melt butter in a skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Slowly add heavy cream, white wine, and seasonings. Simmer until thickened, stirring occasionally.
- Combine seafood and spinach: Add shrimp to the skillet and cook until pink and opaque, about 3 minutes. Stir in crab and fresh spinach, allowing spinach to wilt.
- Toss with pasta: Add cooked linguine to the skillet and toss until coated. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
- Serve: Plate the pasta and garnish with parsley. Serve immediately with lemon wedges and Parmesan cheese on the side.
Notes
- For a lighter sauce, substitute Greek yogurt for heavy cream.
- Use gluten-free pasta for dietary modifications.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg