CREAMY LEMON FUSILLI WITH PEPPER SHRIMP

The key is the lemony delicious cream sauce combining with all the veggies. Feel free to swap out your veggies to add or adding diff protein.

INGREDIENTS:
2 tbsp olive oil
1 lb Fusilli pasta
3 cloves chopped garlic
2 cups heavy cream
3 lemons (zest from 1 and juice from all 3)
1 bag spinach
1/2 arugula
3/4 cup cherry tomatoes halved
1 cup grated parm
Lots of red pepper flakes, salt and pepper
Optional: Shrimp

In a medium skillet, sauté garlic with olive oil for a minute. Then add cream, lemon zest and juice, salt, pepper, red pepper flakes. Once it comes to a boil, lower heat and wait for it to thicken, about 20 minutes. Meanwhile, boil pasta in salted water. There are 2 ways to do the spinach: I would suggest pouring your pasta water over your spinach to quick steam it and get some of that flavor added. (The other way would be to just add the spinach at the end and combine). Pour pasta and spinach in a large bowl. Once lemony cream sauce is done, combine with pasta and add tomatoes, arugula and 1/2 cup of the parm. I would add in some extra red pepper flakes if you like a little spice. Top with more parm, (shrimp or a protein if you’re adding) and a squeeze or 2 of lemon. Enjoy!