Garlic Butter Shrimp Pasta (Print Version)
Tender shrimp in garlic butter blend with pasta and vibrant greens for a hearty, fast meal.
# Ingredients:
Pasta
01 -
8 ounces fettuccine, linguine, or spaghetti
Seafood
02 -
1 pound medium shrimp, peeled and deveined
Seasonings
03 -
Kosher salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
½ teaspoon dried oregano
06 -
½ teaspoon crushed red pepper flakes
Dairy
07 -
8 tablespoons unsalted butter, divided
08 -
¼ cup freshly grated Parmesan cheese
Produce
09 -
4 cloves garlic, minced
10 -
2 cups baby arugula or spinach
11 -
2 tablespoons chopped fresh parsley leaves
# Instructions:
01 -
Bring a large pot of salted water to boiling. Add pasta and cook according to package directions until al dente. Drain thoroughly.
02 -
Season shrimp with kosher salt and freshly ground black pepper; set aside.
03 -
In a large cast iron skillet over medium-high heat, melt 2 tablespoons butter. Add minced garlic, dried oregano, and crushed red pepper flakes; cook, stirring frequently, until fragrant, about 1–2 minutes.
04 -
Add shrimp in batches to the skillet, cooking and stirring occasionally until shrimp turn pink and are cooked through, about 2–3 minutes. Remove shrimp from skillet and set aside.
05 -
Melt remaining 6 tablespoons butter in the skillet. Add cooked pasta, baby arugula or spinach, and Parmesan cheese. Stir continuously until arugula wilts, around 2 minutes.
06 -
Return shrimp to the skillet, tossing to combine all ingredients evenly. Serve immediately, garnished with chopped fresh parsley if desired.
# Notes:
01 -
For best flavor, use fresh garlic and high-quality butter. Do not overcook shrimp to maintain tenderness.