Description
This Garlic Butter Shrimp Pasta is a creamy, flavorful dish that combines succulent seared shrimp, tender linguine, fresh spinach, and a luscious garlic butter sauce enriched with parmesan and a splash of white wine. Ready in just 30 minutes, this comforting pasta recipe is perfect for a quick weeknight dinner or an impressive meal for guests.
Ingredients
Scale
Pasta
- 12 oz. linguine pasta
Shrimp
- 1 pound large shrimp (raw, deveined, peeled, and tail-off; defrosted if frozen)
- Salt and freshly ground black pepper, to taste
Sauce
- 3 tablespoons butter, divided use
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- â…“ cup white wine
- ½ cup chicken broth
- ½ lemon, zest only
- ½ cup freshly grated parmesan cheese
- ½ cup heavy cream (or more to taste and as needed)
- 2 tablespoons chopped fresh parsley
Vegetables
- 3 cups baby spinach (not packed)
Optional for Serving
- Lemon juice
- Red pepper flakes
- Additional parmesan cheese
Instructions
- Prep: Prepare all ingredients by measuring and mincing the garlic, zesting the lemon, chopping parsley, and setting aside plates with foil to keep cooked shrimp warm. Bring a large pot of salted water to a boil for the pasta and set a colander in the sink for draining.
- Cook Pasta: Cook the linguine in the boiling water according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the Shrimp: Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp, season with salt and freshly ground black pepper, and sear for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and keep warm on a plate covered with foil. Wipe the skillet clean only if there are large browned bits stuck to the bottom.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant. Pour in the white wine and chicken broth, add the lemon zest, then simmer the mixture for 3 minutes to reduce slightly.
- Add Cheese and Cream: Lower the heat to a gentle simmer. Stir in the freshly grated parmesan, heavy cream, and chopped parsley. Allow the sauce to simmer gently for 1 more minute, taking care not to let it boil.
- Combine Pasta and Finish: Add the cooked linguine to the skillet and toss to coat in the sauce. Stir in the baby spinach and toss until it wilts, about 1 minute. Gradually add reserved pasta cooking water a little at a time, tossing until the sauce becomes smooth and creamy, evenly coating the pasta. Finally, toss in the cooked shrimp and add extra cream if needed for desired sauce consistency.
- Serve: Serve the pasta immediately, garnished with extra parmesan, freshly ground black pepper, red pepper flakes for heat, and a squeeze of fresh lemon juice if desired.
Notes
- Reserve pasta cooking water to help loosen and emulsify the sauce.
- Do not boil the sauce after adding cream to prevent curdling.
- Use fresh shrimp for best flavor and texture, but frozen defrosted shrimp works well.
- Add extra heavy cream to adjust sauce thickness according to preference.
- Optional garnishes like lemon juice and red pepper flakes add brightness and a spicy kick.
