Looking to distract yourself from studying with a delicious meal? Well look no further because this pasta dish will certainly take your mind off of whatever class you’re cramming for. It’s a super versatile recipe because the shrimp, spinach and corn can be substituted with any meat or veggies you have on hand, and this is helpful since you definitely won’t have time to grocery shop during finals week. This creamy shrimp linguine is really simple and only takes around 30 minutes to prep and cook. Even if you’re burnt out, this dish only requires minimal brain power.
½ lb linguine pasta
½ lb uncooked peeled large shrimp
½ cup heavy whipping cream
3 tbsps grated parmesan cheese
3 cups raw spinach
½ can of yellow corn
2 tbsps butter
2 cloves garlic, peeled and minced
Red chili flakes to taste
Salt and pepper to taste
- Cook linguine noodles in a large pot of lightly salted water until al dente. Drain and set aside.
- In a large pan, spread butter all over on medium-high heat and cook the shrimp and minced garlic until the shrimp is opaque in color on both sides. Add red chili flakes as desired.
- Add the spinach and corn.
- Gradually pour in the heavy whipping cream while stirring frequently.
- Season with salt and pepper. (Pro tip: Use 21 Seasoning Salute from Trader Joe’s for extra flavor!)
- Add parmesan cheese one tablespoon at a time while stirring frequently.
- Finally, add the linguine noodles and turn the heat off. Toss the linguine in with the rest of the ingredients and serve.
Hopefully this pasta dish will prevent you from eating instant ramen every day for all of finals week. Remember to take care of yourselves, eat well and good luck on finals!
Winnie Lam currently serves as the On The Menu Co-Editor. She has been apart of the Nexus since 2017.