Garlic Butter Shrimp Pasta
A one pot meal ready in less than 30 minutes with tender and juicy shrimp cooked in a garlicky and buttery sauce and then tossed with parmesan cheese. It’s a quick and easy dish with restaurant quality flavor.
Servings: 4 servings
Calories: 576kcal
Ingredients
- 8 ounces fettuccine or linguine
- 1 pound raw shrimp peeled, deveined and thawed (medium size)
- 8 tbsp unsalted butter divided
- 3 large cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- salt & pepper to taste
- 2 cups baby spinach
- 1/3 cup grated parmesan
- 1 tbsp fresh parsley chopped, optional
Instructions
- In a large pot with boiling water, add salt and cook pasta according to package directions. Drain and toss with oil to prevent sticking and set aside.
- Thaw the shrimp if they are frozen. Pat dry with paper towel and season with salt and pepper. Set aside.
- Place a large skillet over medium high heat. Add 2 tablespoon of butter, garlic, oregano and red pepper flakes. Cook one minute until fragrant.
- Add shrimp and cook 1-2 minutes per side until they turn pink and curl. Remove shrimp from the skillet.
- Add the remaining 6 tbsp butter to the skillet. Add in spinach and sauté for 1 minute.
- Stir in pasta, shrimp and parmesan, tossing until evenly combined.
- Garnish with optional parsley, serve and enjoy!
Notes
For a lighter version, use 6 tbsp olive oil instead of 8 tbsp butter.
Nutrition
Calories: 576kcal | Carbohydrates: 41g | Protein: 35g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 401mg | Sodium: 1040mg | Potassium: 323mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2380IU | Vitamin C: 10.4mg | Calcium: 302mg | Iron: 4.1mg | Net Carbs: 39g