Speegle Recipe

Roast the garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic heads to expose the cloves, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35–40 minutes until very soft and fragrant. Let cool slightly; squeeze roasted garlic cloves out of their skins.

Cook the pasta in a large pot of salted boiling water until al dente, about 1 minute less than package directions. Reserve 1/2 cup of the pasta water, then drain.

Prepare the protein options: For chicken, season breasts with salt, pepper, and a pinch of paprika. Sear in a skillet over medium-high heat with a touch of olive oil for 5–6 minutes per side until fully cooked (internal temperature 165°F/74°C); rest 5 minutes and slice. For shrimp, pat dry and season with salt and pepper; sauté in a skillet with a little oil for 2–3 minutes per side until pink and opaque. Set proteins aside.

Make the roasted garlic cream sauce: In the same skillet, melt butter with 1 tablespoon olive oil over medium heat. Add the roasted garlic (squeezed from the skin) and sauté 1–2 minutes to perfume the oil. Pour in heavy cream and chicken broth; simmer gently for 5–7 minutes until slightly thickened. Whisk in Parmesan cheese until smooth. Season with salt, pepper, and optional red pepper flakes; adjust thickness with reserved pasta water as needed.

Finish the sauce and combine: Toss the hot cooked pasta with the sauce until evenly coated. If using shrimp, add them now; if using chicken, add sliced chicken. Add lemon juice and 1–2 tablespoons chopped parsley; toss to combine. If desired, stir in 1–2 cups fresh spinach until wilted.

Taste and adjust seasoning. Garnish with remaining parsley and extra Parmesan if desired.

Serve immediately, with crusty bread or a light side salad.