Garlic Butter Shrimp with Spinach and Creamy Tomato Pasta
Ingredients:
1 pound linguine pasta
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup butter, unsalted
1/4 cup chicken broth
1 (28 ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
10 ounces fresh spinach
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh basil, for garnish
Zest of 1 lemon, for garnish
Directions:
1. Cook linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute, or until fragrant. Be careful not to burn the garlic.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from skillet and set aside.
4. Add chicken broth to the skillet and scrape up any browned bits from the bottom. Let it simmer for a minute to reduce slightly.
5. Stir in crushed tomatoes, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, or until sauce has slightly thickened.
6. Add spinach to the sauce and cook until wilted, about 2-3 minutes.
7. Add cooked linguine to the sauce and toss to coat. Add a little pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
8. Stir in the cooked shrimp.
9. Serve immediately, garnished with fresh basil and lemon zest.
Cooking Time: 25 minutes | Servings: 4 | Calories: Approximately 650 per serving (estimate)