Description
A quick and flavorful shrimp pasta dish featuring succulent shrimp, fresh spinach, and juicy cherry tomatoes all tossed in a savory garlic butter sauce. Ready in just 25 minutes, this recipe combines tender pasta with a vibrant, slightly spicy sauce for a satisfying meal perfect for busy weeknights.
Ingredients
Scale
Pasta
- 12 oz fettuccine, linguine, or spaghetti
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: squeeze of lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining. Set the pasta aside.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the shrimp with salt and pepper, then cook them for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
- Make the Sauce: Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the same skillet. Sauté the minced garlic until fragrant, about 1 minute. Add the halved cherry tomatoes and red pepper flakes (if using), cooking for another 2-3 minutes until the tomatoes soften.
- Add Spinach: Stir in the roughly chopped spinach and cook until wilted, about 1-2 minutes.
- Combine: Return the cooked shrimp to the skillet. Add the drained pasta and toss everything together to coat the noodles in the garlic butter sauce. If the sauce is too thick or dry, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Remove the skillet from heat, sprinkle with grated Parmesan cheese if desired, and garnish with chopped fresh parsley. Add a squeeze of lemon juice for brightness if you like. Serve immediately for best flavor and texture.
Notes
- Use tails on shrimp for a prettier presentation; tails off for easier eating.
- Adjust red pepper flakes to control the heat level or omit if preferred.
- Fresh spinach can be substituted with baby kale or Swiss chard if desired.
- Reserve pasta water is essential for loosening the sauce and helping it cling to the pasta.
- Parmesan cheese is optional but adds a nice umami richness to the dish.
- For a gluten-free option, use gluten-free pasta.
- Use fresh lemon juice as a bright finishing touch, but it can be left out if you prefer a richer flavor.
