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One-Pot Lemon Garlic Shrimp Pasta



One-Pot Lemon Garlic Shrimp Pasta
Servings: 4

INGREDIENTS
8 ounces linguine
2 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter
4 cloves garlic, minced
1 teaspoon crushed red pepper
1 ¼ pounds large shrimp
Salt and pepper to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan
2 tablespoons parsley, chopped
1 tablespoons lemon juice

PREPARATION
1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set aside pasta.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp are turning pink, but not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
8. Enjoy!

Music provided by Audio Network. Used with permission

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32 Comments

  1. I’ve seen this recipe for some time now but never did it because no one in my house eats shrimps. Finally made it for myself and omg. It’s fast, easy, and delicious. I did substitute the salt and pepper for Adobo. I’m definitely making this again for myself. Thanks

  2. Just made this tonight. I added a step. I deglazed the pan with white whine after sauteing shrimp, before adding baby spinach for wilting. I imagine you could use a bit of the pasta water as well to deglaze. Either way, recipe turned out great.

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