Cast-Iron Seared Shrimp with Garlic, Chili Flake, Spinach and Pasta

Per serving  720 kcal · 34g protein · 95g carbs · 26g fat

Ingredients

• 300 g shrimp
• 200 g pasta
• 45 ml olive oil
• 4 count garlic cloves
• 2 g red chili flakes
• 150 g fresh spinach
• 60 ml dry white wine
• 30 ml fresh lemon juice
• 1.5 g salt
• 0.5 g black pepper
• 10 g Parmigiano-Reggiano

Steps

1. Bring a large pot of salted water to a boil. Add 200 g pasta and cook until al dente, usually 9–11 minutes, then drain and set aside.
2. Pat 300 g shrimp dry with paper towels. Season with 1 g salt and ½ g black pepper.
3. Heat 30 ml olive oil in a cast-iron skillet over medium-high heat until shimmering. Working in a single layer, sear the shrimp for 2 minutes per side until golden. Remove and set aside.
4. In the same skillet, add 4 minced garlic cloves and 2 g red chili flakes. Cook for 30 seconds, stirring constantly, until fragrant.
5. Add 150 g fresh spinach and stir for 1–2 minutes until just wilted. Pour in 60 ml dry white wine and 30 ml fresh lemon juice, scraping the pan bottom to release the browned bits.
6. Return the shrimp to the skillet. Toss in the cooked pasta, the remaining 15 ml olive oil, and ½ g salt. Cook for 1–2 minutes, tossing gently, until the shrimp is heated through and the pasta is coated.
7. Divide between 2 bowls. Top each with 5 g Parmigiano-Reggiano and a pinch of fresh parsley if you have it. Serve immediately.