Creamy Shrimp and Spinach Fettuccine

Bring a pot of water to a boil with 1 tbsp of salt. Add fettuccine pasta and cook for 10-12 minutes until it's al dente. Drain the pasta and toss with 1 tbsp of olive oil, then set aside.

While the pasta is cooking, season the shrimp with salt and pepper. Heat 1 tbsp of butter in a pot over medium-high heat. Sear the shrimp in the butter for 2 minutes per side, or until just cooked through. Remove the shrimp from the pot and set aside.

In the same pot, add another 1 tbsp of butter and minced garlic cloves. Sauté for 2 minutes or until the garlic becomes fragrant. Add baby spinach and stir until it begins to wilt.

Pour in the cooking cream and continue to stir, letting it simmer on low heat until it thickens into a creamy sauce, about 5 minutes.

Return the cooked shrimp to the pot. Stir in the cooked fettuccine and freshly grated parmesan cheese, mixing well until the pasta is evenly coated with the sauce.

Divide the Creamy Shrimp and Spinach Fettuccine into two deep plates, give a final sprinkle of parmesan cheese on top before serving. Indulge in the creamy richness!