Ingredients
Scale
- 8 oz pasta (fettuccine or linguine)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- 1 cup fresh spinach (optional)
- 1/2 lb shrimp, peeled and deveined (optional)
- 2 cups pink lemonade
- 1 cup sparkling water
- Fresh berries, for garnish
- Ice
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1/2 cup pasta water.
- Meanwhile, heat olive oil in a large skillet; sauté garlic until fragrant, about 1 minute.
- Stir in crushed tomatoes and simmer 3 minutes; whisk in heavy cream and Parmesan until smooth.
- Add shrimp (if using) and cook until pink, then fold in spinach until wilted; season with salt, pepper and red pepper flakes.
- Toss pasta with sauce, adding reserved pasta water as needed for a silky coating; adjust seasoning and serve with extra Parmesan.
- Prepare the pink lemonade mocktail by combining pink lemonade with sparkling water and ice; garnish with berries.
Notes
- Vegetarian option: omit shrimp.
- Use gluten-free pasta to make this dish gluten-free.
- Sauce thickens with starch from pasta water; add more if needed.
- Chill glasses and serve with a pink napkin for a themed presentation.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian; can be made gluten-free
Nutrition
- Serving Size: 1 plate (approx 350 g)
- Calories: 650 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 120 mg
