Ingredients:
For the Pasta:
8 oz rigatoni pasta
1 lb large shrimp, peeled and deveined
2 tablespoons butter
4 cloves garlic, minced
2 cups fresh spinach
1 tablespoon olive oil
1/2 teaspoon red pepper flakes (optional for spice)
Salt and black pepper, to taste
For the Burrata:
1 ball burrata cheese
Fresh basil leaves (for garnish)
Zest of 1 lemon (for garnish)
Directions:
Cook rigatoni pasta according to package instructions, drain, and set aside.
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
Add garlic and sauté until fragrant (about 1 minute). Add shrimp, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes per side until shrimp is pink and cooked through.
Add fresh spinach to the skillet and cook for another 1-2 minutes, until wilted.
Add the cooked rigatoni to the skillet and toss to combine with the shrimp and spinach.
Transfer to a serving dish. Top with a ball of creamy burrata, breaking it apart with a spoon. Garnish with fresh basil leaves and lemon zest.
Serve immediately, and enjoy!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per serving
Servings: 4