Garlic Butter Shrimp Pasta
A fast, flavorful shrimp pasta with a buttery garlic sauce, fresh greens, and Parmesan. High in protein, low in carbs, and ready in just 20 minutes—perfect for weeknight dinners or meal prep.
Equipment
- Large pot (for pasta) – 1
- Large skillet or cast iron pan – 1
- Knife (for chopping) – 1
- Cutting board – 1
- Measuring spoons – 1 set
- Measuring cups – 1 set
- Wooden spoon or spatula – 1
Ingredients
- 8 ounces fettuccine linguine, or spaghetti
- 1 pound medium shrimp peeled and deveined
- Kosher salt to taste
- Freshly ground black pepper to taste
- 8 tablespoons unsalted butter divided
- 4 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 2 cups baby arugula or baby spinach
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Boil the Pasta Perfectly: Bring a large pot of water to a rolling boil over high heat. Once boiling, generously add kosher salt to season the water—it should taste slightly salty like the sea. Add 8 ounces of your preferred pasta (fettuccine, linguine, or spaghetti) and cook according to package instructions until al dente, usually 8–10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set aside, reserving a small cup of pasta water in case you want to loosen the sauce later.
- Season the Shrimp Carefully: While the pasta is cooking, place 1 pound of peeled and deveined medium shrimp in a medium bowl. Sprinkle evenly with kosher salt and freshly ground black pepper to taste. Toss gently to ensure each shrimp is coated with the seasoning. Let them sit briefly while preparing your skillet to absorb the flavors.
- Sauté the Garlic and Spices: Heat 2 tablespoons of unsalted butter in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Once the butter melts and starts to foam slightly, add 4 cloves of minced garlic, ½ teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes. Stir continuously with a wooden spoon or spatula for 1–2 minutes until the garlic becomes fragrant and golden but not browned, releasing its rich aroma and blending beautifully with the spices.
- Cook the Shrimp Gently: Add the seasoned shrimp to the skillet with the garlic-spice mixture. Spread them out in a single layer to ensure even cooking. Cook for 2–3 minutes on one side until the shrimp start turning pink, then gently stir or flip them to cook the other side for another 1–2 minutes. The shrimp should be opaque, firm, and perfectly tender. Remove the shrimp from the skillet and set aside on a plate to prevent overcooking while preparing the pasta sauce.
- Melt Remaining Butter for Sauce: In the same skillet, melt the remaining 6 tablespoons of unsalted butter over medium heat. Allow it to melt slowly, creating a rich, golden base for your sauce. Use a wooden spoon to scrape up any flavorful browned bits left from the shrimp and garlic—this will intensify the flavor of your pasta.
- Combine Pasta, Greens, and Cheese: Add the drained pasta to the skillet with the melted butter. Toss gently to coat each strand thoroughly. Immediately add 2 cups of fresh baby arugula or spinach. Stir continuously for about 2 minutes, allowing the greens to wilt slightly while maintaining their bright color and slight crunch. Sprinkle in ¼ cup freshly grated Parmesan cheese and mix until the pasta is evenly coated with a creamy, buttery, cheesy sauce. If needed, add a small splash of reserved pasta water to loosen the sauce for a silky consistency.
- Reintroduce the Shrimp: Gently fold the cooked shrimp back into the skillet, distributing them evenly throughout the pasta. Allow the shrimp to warm for 1–2 minutes, letting all the flavors meld together. Taste and adjust seasoning with additional salt or pepper if necessary.
- Plate and Garnish Elegantly: Divide the pasta evenly among four serving plates or bowls. Sprinkle 2 tablespoons of freshly chopped parsley over each serving for a bright, fresh finish and a pop of color. Optionally, add extra Parmesan on top for those who love a cheesier touch. Serve immediately while hot, ensuring the shrimp stay tender and the sauce remains creamy.
- Optional Serving Tips: Pair this dish with a crisp white wine, a slice of crusty bread, or a light side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently to maintain the creamy texture.
Notes
- Use fresh shrimp for the best flavor and texture; frozen shrimp works too, but thaw completely and pat dry.
- For a slightly lighter dish, substitute half of the butter with olive oil.
- Adjust crushed red pepper flakes according to your spice preference—start small and increase gradually.
- Baby spinach or arugula works interchangeably; arugula adds a peppery bite, while spinach provides a mild flavor.
- Always reserve a small amount of pasta water; it helps achieve a silky sauce consistency if the pasta feels dry.
- Freshly grated Parmesan gives a richer flavor than pre-grated cheese.
