Description
This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!
Ingredients
- 12 ounces, weight Pasta (preferably Linguine)
- 3 Tablespoons Butter, Divided
- 1 pound Shrimp
- Salt And Freshly Ground Black Pepper, To Taste
- 6 cloves Garlic, Minced
- 1 teaspoon Italian Seasoning
- ⅓ cups White Wine
- ½ cups Chicken Stock
- ½ Lemon, Grated Zest And Juice
- ½ cups Freshly Grated Parmesan, Plus More For Garnish
- ½ cups Heavy Cream
- 2 Tablespoons Chopped Fresh Parsley
- 3 cups Baby Spinach
- Red Pepper Flakes And Parmesan To Serve Optional
Preparation
Prep your ingredients. Set aside a plate and some foil to keep the cooked shrimp warm. Get a pot of water boiling for the pasta and make a colander ready in the sink for draining. Important: Reserve 1/2 cup of cooking water when draining the pasta!
Melt 1 tablespoon butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook until browned, about 2–3 minutes per side. Set aside on a plate and cover tightly with foil. Wipe the skillet.
In the same skillet, melt remaining butter. Add garlic and Italian seasoning and cook for 1 minute. Pour in white wine and chicken stock. Add lemon zest and simmer for 3 minutes. Stir in Parmesan, cream and parsley and cook for 1 more minute.
Add cooked and drained pasta to the skillet and toss. Add spinach and toss until wilted, about 1 minute. Add reserved cooking water, a little at a time, and toss until sauce is smooth and creamy and coats the pasta well. Toss in the shrimp. Serve immediately with Parmesan, black pepper, chili flakes and lemon juice.
