Creamy Mushroom Shrimp Pasta

This makes more than expected, is super delicious and filling -- 10/10! Made this mom and thought we needed to do 1.5 times the original...we ended up with leftovers (not complaining!) Thus, I am listing the original recipe amounts below (instead of what we used). 

Original recipe credit: https://www.eatwell101.com/tuscan-shrimp-pasta-recipe

Recipe below contains my modifications.

Ingredients;

8 oz. dry spaghetti

2 T. olive oil

1 lb. jumbo shrimp

2 c. baby spinach (rinsed and drained)

7 garlic cloves, minced

1/2 tsp. salt

4 oz. sun-dried tomatoes (not packed in oil), chopped

3/4 c. heavy cream

1/2 c. chicken stock

1 c. shredded mozzarella cheese

1 T. Italian seasoning

1/4 tsp. crushed red pepper flakes

1/8 tsp. paprika

grated parmesan & fresh chopped parsley, for serving/garnish

Directions:

1. Cook spaghetti according to package directions. When draining, reserve at least 1 c. of the pasta cooking water.

2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and half of the minced garlic to pan. Season with the salt while it cooks. Flip shrimp and cook for 1 minute on other side (both sides should be slightly golden and pink). Transfer shrimp to a plate and set aside, leaving oil and garlic in pan.

3. Add the sun-dried tomatoes to the skillet, plus the remaining half of the garlic. Cook for 1-2 minutes, stirring often.

4. Stir in the heavy cream and chicken stock. Bring mixture to a simmer. Reduce heat to medium.

5. Stir in the mozzarella until melted completely and combined in sauce. If sauce is too thick (ours was), stir in a bit of the pasta cooking water.

6. Stir the spinach until wilted in the sauce.

7. Add the Italian seasoning, red pepper flakes, and paprika.

8. Stir in pasta cooking water until desired thickness is reached. 

9. Return shrimp to the pan and stir into the sauce. Let cook for a minute or two.

10. Add the pasta to the pan and stir to coat in the sauce. Serve topped with parmesan and parsley. Enjoy!