Description

Garlic Butter Shrimp Pasta is a quick and flavorful one-pan meal combining succulent shrimp sautéed in garlic butter with a creamy parmesan sauce, tender linguine, and fresh baby spinach. Perfect for a comforting weeknight dinner, this dish balances buttery richness with bright lemon zest and herbs for a delightful seafood pasta experience.

Ingredients

Scale

Pasta & Shrimp

12 oz. linguine pasta
1 pound large shrimp, raw, deveined, peeled, tail-off (defrosted if frozen)
Salt and freshly ground black pepper, to taste

Butter & Seasonings

3 tablespoons butter (divided use)
6 cloves garlic, minced
1 teaspoon Italian seasoning
½ lemon, zest only
2 tablespoons chopped fresh parsley

Liquids & Dairy

⅓ cup white wine
½ cup chicken broth
½ cup freshly grated parmesan cheese
½ cup heavy cream (or more to taste and as needed)

Vegetables & Optional Garnishes

3 cups baby spinach (not packed)
Lemon juice, red pepper flakes, and additional parmesan for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prep: Prepare all ingredients before starting as this recipe moves quickly. Set aside a plate and cover with foil to keep cooked shrimp warm. Bring a large pot of water to a boil for pasta and place a colander nearby for draining.
Cook Pasta: Cook the linguine according to package instructions until al dente. Before draining, reserve ½ cup of pasta cooking water and set aside for the sauce.
Cook the Shrimp: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season shrimp with salt and pepper, then sear them until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet, place on the foil-covered plate, and keep warm. Wipe skillet if necessary.
Cook the Sauce: In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add minced garlic and Italian seasoning, cooking until fragrant, about 1 minute. Pour in white wine and chicken broth, add lemon zest, and let simmer for 3 minutes to reduce slightly.
Add Cheese and Cream: Lower heat to a gentle simmer and stir in parmesan cheese, heavy cream, and chopped parsley. Allow sauce to simmer gently for 1 minute, making sure it does not boil to keep smooth texture.
Finish the Dish: Add the drained pasta directly into the skillet and toss to coat with sauce. Add baby spinach and toss until wilted, about 1 minute. Gradually add reserved pasta water a little at a time to achieve a creamy, silky sauce that coats the pasta well. Return shrimp to the skillet and gently toss. Add extra cream if needed to fully coat everything.
Serve: Serve immediately garnished with additional parmesan, black pepper, red pepper flakes, and a squeeze of fresh lemon juice if desired for brightness.

Notes

Reserve pasta water to adjust the sauce consistency and make it silky smooth.
Do not over-boil the cream sauce; simmer gently to avoid curdling.
Use fresh shrimp for best flavor, but frozen works fine if properly thawed.
Additional garnishes like lemon juice and red pepper flakes add brightness and heat based on preference.
Parsley adds freshness, but basil or oregano can be substituted.