Cheese Shrimp Penne Pasta & Spinach

Ingredients

• One box of Penne Pasta
• A pound of succulent Shrimp, pre-peeled and deveined
• A hearty 3 cups of fresh Spinach, Kale, or Arugula, finely chopped (please abstain from using the frozen variant)
• One cup of lush Mozzarella or Swiss Cheese
• Three cloves of aromatic Garlic, finely minced
• Two teaspoons each of Salt, Pepper, and Garlic Salt for flavor
• Eight cups of Water
• Two tablespoons of Butter
• A tablespoon of Oil

Instructions

Follow the instructions on the pasta package. During the final five minutes of boiling your pasta, incorporate your shrimp into the pot. Continue to simmer until the shrimp no longer exhibit a pink hue. Preserve a cup of the cooking liquid before draining. Keep the pasta-shrimp blend warm for the subsequent steps.

Heat oil and butter in a pan over medium flame. As the butter dissolves, introduce the pasta to the pan. Ensure an even coat by tossing it gently. Season this mixture and let it sizzle for a couple of minutes, stirring frequently.

Now, incorporate the fresh green of your choice. After a minute, or as soon as it wilts (you may need to add a touch more water, about ⅓ cup, if necessary), unite this pan’s contents with the shrimp and cheese. Stir tenderly until the cheese has reached its melting point. Remember not to prolong this step to avoid overcooking. Adjust the seasonings to suit your palate. Finish the dish by garnishing it with dried cilantro.