Description
This Garlic Butter Shrimp Pasta is a quick and flavorful dish combining tender shrimp, al dente linguine, and a creamy garlic butter sauce infused with white wine, lemon zest, and fresh spinach. Ready in just 30 minutes, it’s a perfect weeknight dinner that feels indulgent yet simple to prepare.
Ingredients
Scale
Pasta
- 12 oz. linguine pasta
Shrimp
- 1 pound large raw shrimp, deveined, peeled, tail-off (defrosted if frozen)
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter (divided use)
Sauce
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ⅓ cup white wine
- ½ cup chicken broth
- ½ lemon, zest only
- ½ cup freshly grated Parmesan cheese
- ½ cup heavy cream (or more as needed)
- 2 tablespoons chopped fresh parsley
- 3 cups baby spinach (not packed)
Optional for Serving
- Lemon juice
- Red pepper flakes
- Additional Parmesan cheese
Instructions
- Prep: Prepare all ingredients and equipment before starting. Set a plate with foil to keep cooked shrimp warm. Bring a large pot of water to a boil for the pasta and ready a colander for draining.
- Cook Pasta: Cook linguine according to package instructions until al dente. Before draining, reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Cook the Shrimp: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add seasoned shrimp with salt and pepper and sear for 2-3 minutes per side until golden and cooked through. Transfer cooked shrimp to the foil-covered plate to keep warm. If the skillet has excessive browned bits stuck, wipe it clean gently.
- Cook the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add minced garlic and Italian seasoning, cooking for about 1 minute until fragrant but not browned. Pour in white wine and chicken broth, then add lemon zest. Let the mixture simmer gently for 3 minutes to reduce slightly.
- Add Cheese and Cream: Lower the heat to a gentle simmer. Stir in freshly grated Parmesan, heavy cream, and chopped parsley. Simmer the sauce gently for 1 more minute, ensuring it does not boil to maintain smoothness.
- Finish the Dish: Add the cooked linguine to the skillet and toss to coat with the sauce. Add baby spinach and continue tossing until wilted, about 1 minute. Gradually add reserved pasta water as needed, stirring to achieve a smooth, creamy consistency that evenly coats the pasta. Fold in the cooked shrimp. If needed, add a bit more cream to ensure a luscious sauce coating all ingredients.
- Serve: Serve immediately, garnished with additional Parmesan, freshly ground black pepper, red pepper flakes, and a squeeze of fresh lemon juice if desired for extra brightness and heat.
Notes
- Reserve pasta cooking water to adjust sauce consistency without diluting flavor.
- Do not boil the cream-based sauce to prevent curdling.
- Use fresh lemon zest and juice to brighten the dish without overpowering it.
- Adjust red pepper flakes according to spice preference.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
- Fresh parsley adds freshness; feel free to substitute with basil or omit if unavailable.
