Description
A rich and creamy Garlic Butter Shrimp Pasta featuring succulent shrimp sautéed in garlic butter, tossed with linguine, fresh spinach, and a luscious parmesan cream sauce infused with white wine and lemon zest.
Ingredients
Scale
Pasta
- 12 oz. linguine pasta
Shrimp & Seasoning
- 1 pound shrimp, peeled and deveined
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
Sauce
- 3 tablespoons butter (divided)
- 6 cloves garlic, minced
- 1/3 cup white wine
- 1/2 cup chicken stock
- Grated zest of 1/2 lemon
- 1/2 cup freshly grated parmesan cheese (plus more for garnish)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Vegetables & Garnish
- 3 cups baby spinach
- Juice of 1/2 lemon
- Red pepper flakes, optional
Instructions
- Prep: Prepare all your ingredients by mincing the garlic, zesting the lemon, chopping parsley, and measuring out liquids. Bring a large pot of salted water to a boil for the pasta. Ready a colander in the sink for draining, and keep a plate covered with foil nearby to keep cooked shrimp warm. Remember to reserve 1/2 cup of pasta cooking water when draining.
- Cook the shrimp: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the shrimp, seasoning them well with salt and freshly ground black pepper. Cook the shrimp for about 2-3 minutes on each side until they turn opaque and develop a nice golden color. Remove shrimp from the skillet and place on the prepared plate, covering tightly with foil to keep warm. Wipe down the skillet with a paper towel for the next step.
- Cook the sauce: Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add minced garlic and Italian seasoning, cooking for about 1 minute until fragrant but not browned. Pour in the white wine and chicken stock, then add the lemon zest. Allow the mixture to simmer gently for about 3 minutes to reduce slightly and meld the flavors. Stir in the grated parmesan, heavy cream, and chopped parsley, cooking for another 1 minute until the sauce thickens and becomes creamy.
- Finish the dish: Add the drained pasta directly to the skillet with the sauce and toss to coat well. Add the baby spinach and toss until it wilts, approximately 1 minute. Gradually add the reserved pasta cooking water in small amounts while tossing to loosen and smooth out the sauce to a creamy consistency that clings to the pasta. Finally, toss in the cooked shrimp to warm through. Serve immediately, garnished with extra parmesan cheese, freshly ground black pepper, a squeeze of lemon juice, and red pepper flakes if desired.
Notes
- Reserving pasta water is key for adjusting sauce consistency and helping it cling to the pasta.
- You can substitute white wine with more chicken stock or a splash of lemon juice if preferred.
- Use freshly grated parmesan for the best flavor and texture in the sauce.
- Ensure shrimp are not overcooked to maintain a tender, juicy texture.
- Baby spinach wilts quickly; add it last to keep its vibrant color and nutrients.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
