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In a large skillet over medium-high heat, melt the butter and add in the garlic and sauté for one minute. Add shrimp and cook 2-3 minutes on each side, until cooked throughout and pink in color. Transfer to a plate; set aside.
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Sauté onion in the butter remaining in the skillet. Pour in the white wine or broth and cook until it’s reduced to half, while reserving any excess crumbs from the bottom of the pan, scraping the residue with a wooden spoon as you’re stirring.
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Reduce heat to low-medium, stir in the half & half and bring to a simmer. Season with salt and pepper to taste and add red pepper flakes. Stirring occasionally.
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Add in the spinach leaves and allow them to steam in the sauce, then add in the parmesan cheese. Stir until melted and bring sauce to a simmer for a minute or so. Whisk the water and cornstarch to in a separate small bowl and pour into the sauce mixture.
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Continue to simmer while whisking the mixture thoroughly until the sauce thickens).
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Coat the cooked, drained pasta with sauce, then top with shrimp and remaining sauce.
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Garnish with parmesan cheese and parsley. (optional)