Garlic Butter Shrimp and Spinach Linguine

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 5 cups fresh spinach
• 1/2 tsp red pepper flakes
• Salt to taste
• Black pepper to taste
• Juice of 1/2 lemon
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add shrimp and season with salt and pepper; cook 2 minutes per side until pink.
4. 4 Remove shrimp and set aside.
5. 5 In the same skillet, melt butter and sauté garlic until fragrant.
6. 6 Add spinach and red pepper flakes; cook until spinach wilts.
7. 7 Return shrimp to skillet, toss with pasta and reserved pasta water to create a sauce.
8. 8 Squeeze lemon juice over the top and stir in parsley.
9. 9 Serve immediately.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute shrimp with chicken for a different protein.

Substitutions

• Use spinach stems if leaves are unavailable.
• Swap linguine for fettuccine if preferred.

Pairings

• Garlic bread
• A glass of Chardonnay

Nutrition

Tips

• Use fresh linguine for best texture.
• For extra flavor, use garlic-infused olive oil.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or olive oil.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra butter.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio.
• Serve with a fresh side salad for a complete meal.

FAQ