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- 8 oz spaghetti or linguine - 1 lb shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced These main ingredients form the base of our dish. You need the pasta to carry all the flavors. Shrimp adds a sweet and juicy touch. Butter makes everything rich and creamy. Garlic brings in that strong, savory flavor we all love. - 1/2 teaspoon red pepper flakes (adjust to taste) - 1 lemon, zested and juiced - 1/2 cup cherry tomatoes, halved - 2 cups baby spinach The additional ingredients add brightness and color. Red pepper flakes give a spicy kick. Lemon adds freshness and zing. Cherry tomatoes add sweetness and burst in each bite. Baby spinach makes the dish healthier and adds a nice green color. - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (optional, for serving) You can’t forget seasoning! Salt and pepper enhance all the flavors. Fresh parsley gives a pop of color and freshness. Grated Parmesan cheese is optional but adds a nice creamy finish. For the full recipe, check the link provided. To start, fill a large pot with water and add a good amount of salt. Bring it to a boil. Once the water is boiling, add 8 oz of spaghetti or linguine. Cook it according to the package instructions. I like to aim for al dente texture. This means the pasta should be firm to the bite but not hard. When done, save 1/2 cup of the pasta water. Drain the pasta and set it aside. For the shrimp, take 1 lb of peeled and deveined shrimp. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the shrimp in a single layer. Season them with salt, pepper, and 1/2 teaspoon of red pepper flakes. Cook for about 2-3 minutes on each side. The shrimp should turn pink and cook through. Once cooked, remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Once it melts, add 4 cloves of minced garlic. Sauté the garlic for about 1 minute. It should smell fragrant but not brown. This step is key to making a great sauce. Next, stir in 1/2 cup of halved cherry tomatoes. Cook them for 2 minutes until they soften. Then, add 2 cups of baby spinach. Cook until the spinach wilts, which should only take a minute. Now, return the cooked shrimp to the skillet. Add the drained pasta along with the juice and zest of 1 lemon. Toss everything together. If the sauce seems too thick, add some of the reserved pasta water. Do this a little at a time to reach your desired sauce consistency. Taste and adjust with more salt and pepper if needed. To finish, plate the pasta and shrimp. I like to garnish with fresh chopped parsley and grated Parmesan cheese if you want. This adds some color and extra flavor. A simple touch can make your meal look great! To make your pasta shine, choose spaghetti or linguine. Boil salted water before adding the pasta. Cook it until it is al dente. This means it should be firm but not hard. Drain the pasta, but save some water for later. This water helps the sauce stick. When cooking shrimp, keep a close eye on the time. Cook them for about 2-3 minutes on each side. They turn pink when done. Overcooked shrimp can become rubbery and tough. No one wants that! Want to spice things up? Try adding more red pepper flakes. If you love heat, toss in some cayenne pepper too. You can also use fresh herbs like basil or oregano. They add a fresh kick to the dish. For a twist, swap the garlic butter sauce for a lemon cream sauce. Simply add heavy cream after the garlic. This gives a rich, smooth flavor that pairs well with shrimp. Plating your dish nicely makes a big difference. Use a large plate and twirl the pasta into a nest shape. This looks appealing and is fun to eat! Garnish with fresh parsley for color. A sprinkle of grated Parmesan cheese adds richness. Use a lemon wedge on the side for a pop of color and extra flavor. For the full recipe, check out the details above! {{image_2}} You can swap shrimp for other proteins. Chicken or scallops work well. They offer great flavor and texture. For a vegetarian twist, use tofu or tempeh. Both absorb flavors well and add protein. If you need gluten-free options, try rice or quinoa pasta. They cook similarly and taste great. For a healthier twist, use olive oil instead of butter. This change adds good fats and lowers calories. Adding different vegetables can change the dish. Try bell peppers, zucchini, or asparagus for color and taste. You can also mix in other seafood like clams or mussels. They bring a unique flavor and add depth to the meal. To keep your Garlic Butter Shrimp Pasta fresh, use airtight containers. Glass containers work well and help avoid smells. Store it in the fridge for up to three days. Make sure to let the pasta cool before sealing. When it’s time to enjoy leftovers, use the stove or microwave. For the stove, heat it gently in a pan. Add a splash of water or broth to keep it moist. If using a microwave, cover it to avoid drying out. Heat in short bursts, stirring often until warm. You can freeze this dish for later. Divide it into single servings in freezer-safe bags. Squeeze out excess air before sealing. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. If you're in a hurry, use the microwave on defrost. After thawing, reheat on the stove with a little liquid to revive the sauce. Enjoy your meal! For the full recipe, check the main section above. Yes, you can use frozen shrimp. Frozen shrimp are easy to find and can save time. They are also often more affordable. However, they may require extra cooking time. Be sure to thaw them properly. Place them in cold water for about 15 minutes. This helps maintain their texture. Fresh shrimp often taste better but frozen shrimp work well in a pinch. Garlic butter shrimp pasta pairs well with many sides. You can serve it with a fresh salad. A simple green salad with vinaigrette works great. Garlic bread is another tasty choice. It soaks up the sauce perfectly. You could also add a side of steamed vegetables, like broccoli or asparagus. These add color and nutrition to your meal. To spice things up, add more red pepper flakes. Start with half a teaspoon, then taste. You can also add sliced fresh chili peppers for heat. Another option is to use hot sauce. Drizzle it over the pasta just before serving. Adjust the spice level to fit your taste. Enjoy the kick of heat in every bite! Yes, cheese can enhance the dish. Grated Parmesan cheese is a great choice. It adds a rich, salty flavor. You could also use Pecorino Romano for a sharper taste. Adding cheese makes the dish creamier. Just sprinkle it on top before serving for a nice finish. This recipe is quick and easy. Prep time is about 10 minutes. Cooking the shrimp and pasta takes around 15 minutes. Overall, you can have this meal ready in just 25 minutes. It’s perfect for busy weeknights or a simple dinner party. You’ll impress everyone with your cooking skills! For the complete method, check the Full Recipe. This blog covered how to make a delicious garlic butter shrimp pasta. You learned about key ingredients like shrimp, pasta, and spices. I shared step-by-step instructions, tips for perfect pasta, and ways to customize the dish. Cooking can be fun and rewarding. With this recipe, you can create a great meal that impresses. Try it out, adjust as needed, and enjoy the flavors. Your kitchen is ready for action!

- Garlic Butter Shrimp Pasta

Indulge in a delicious Garlic Butter Shrimp Pasta that’s quick and easy to make! This mouthwatering dish combines succulent shrimp with a rich garlic butter sauce, fresh tomatoes, and vibrant baby spinach, all tossed with your choice of spaghetti or linguine. Perfect for a weeknight dinner or special occasion, this recipe takes just 25 minutes to prepare. Click to explore this delightful recipe and impress your loved ones!
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Ingredients
  

8 oz spaghetti or linguine

1 lb shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1 lemon, zested and juiced

1/2 cup cherry tomatoes, halved

2 cups baby spinach

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

    Sauté the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp in a single layer, season with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side or until the shrimp is pink and cooked through. Remove the shrimp from the skillet and set aside.

      Prepare the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned.

        Add Vegetables: Stir in the halved cherry tomatoes and cook for another 2 minutes until slightly softened. Add the baby spinach and cook just until wilted.

          Combine Everything: Return the cooked shrimp to the skillet, then add the drained pasta along with the lemon juice and zest. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency.

            Taste and Adjust: Season with additional salt and pepper as needed.

              Serve: Plate the pasta and shrimp, garnishing with chopped parsley and grated Parmesan cheese if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4