Garlic Butter Shrimp Pasta
A quick and tasty meal combining shrimp, butter, garlic, and pasta for a simple yet flavorful dish.
Ingredients
- 8 ounces pasta (fettuccine, linguine, or spaghetti)
- 1 pound medium shrimp (peeled and deveined)
- to taste Kosher salt
- to taste freshly ground black pepper
- 8 tablespoons unsalted butter divided
- 4 cloves garlic (finely minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
- 2 cups baby arugula or fresh spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Boil a large pot of salted water. Add pasta and cook according to package instructions until just tender. Drain and set aside.
- Season shrimp with salt and pepper. Set aside briefly.
- In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add garlic, oregano, and red pepper flakes. Cook for 1 to 2 minutes until fragrant.
- Add seasoned shrimp to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
- In the same skillet, melt the remaining 6 tablespoons of butter. Add cooked pasta, arugula or spinach, and Parmesan cheese. Stir until greens wilt and cheese melts, about 2 minutes.
- Return shrimp to the skillet and gently toss to combine. Ensure shrimp are warmed through.
- Plate the pasta and garnish with chopped parsley. Serve immediately.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.