Garlic Butter Shrimp with Baby Spinach Linguine
Creamy Garlic Butter Shrimp Tossed with Fresh Spinach Linguine
Ingredients:
8 oz linguine pasta
1 lb large shrimp, peeled and deveined
3 tbsp unsalted butter
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
3 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1/4 cup reserved pasta water
Salt and pepper, to taste
Juice of 1/2 lemon
1 tbsp olive oil
Directions:
Cook linguine in a large pot of salted boiling water according to package instructions. Reserve 1/4 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add shrimp in a single layer, season with salt and pepper, and cook for 2 minutes per side or until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, melt the butter over medium heat. Add garlic and red pepper flakes, sauté for 1 minute until fragrant.
Add baby spinach and stir until just wilted, about 1-2 minutes.
Return cooked shrimp to the skillet and toss to coat in the garlic butter.
Add cooked linguine to the skillet along with reserved pasta water and Parmesan cheese. Toss everything until the sauce coats the pasta evenly.
Squeeze in fresh lemon juice, season to taste with salt and pepper, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 435 kcal | Servings: 4 servings