Ingredients
Scale
- 1/2 pound spinach penne pasta (or pasta of your choosing)
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 cup sliced mushrooms
- 5–6 thin slices of prosciutto, or about 4 ounces
- 1 clove garlic, peeled, smashed and minced
- 1 cup spinach
- 1/2 pound shrimp, peeled and deveined (this is so easy, let me know if y’all ever want a video tutorial)
- 1/4 cup chicken stock or white wine
- 2 ounces light cream cheese
- 1/4 cup fresh parsley, chopped
- Quarter of a lemon
- Lemon pepper or freshly ground pepper, to taste
- Salt, to taste
- Parmesan cheese, if desired
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Meanwhile, heat a large skillet over medium heat. Add olive oil and heat until shimmering and coats bottom of pan. Add onions and mushrooms and cook for about 5-7 minutes, until they begin to soften. Add proscuitto, garlic, spinach and shrimp and continue to cook, stirring frequently. Season mixture with salt and lemon pepper (I like the Trader Joe’s Lemon Pepper Grinder). Cook until shrimp are almost done, about 3 minutes. Add chicken stock or wine and cook until evaporated. Break cream cheese into blocks and stir until melted into the mixture. Add pasta and stir until coated. Mix in parsley and a big squeeze of lemon juice and then serve. Garnish with more parsley and parmesan cheese, if desired.