Garlic Butter Shrimp Pasta
Garlic Butter Shrimp Pasta combines tender shrimp, garlic butter sauce, Parmesan cheese, and pasta in one easy meal.
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 spinach
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Drain and set aside.
- Season the shrimp with salt and black pepper.
- Heat 2 tablespoons butter in a large skillet over medium-high heat.
- Add garlic, oregano, and red pepper flakes.
- Cook for 1–2 minutes until fragrant.
- Add shrimp in batches and cook for 2–3 minutes, stirring occasionally, until pink and cooked through.
- Remove shrimp from the skillet and set aside.
- Melt the remaining 6 tablespoons butter in the same skillet.
- Add the cooked pasta, arugula, and Parmesan cheese.
- Toss until the greens begin to wilt, about 2 minutes.
- Return the shrimp to the skillet and stir to combine.
- Garnish the Garlic Butter Shrimp Pasta with fresh parsley and additional Parmesan if desired.
- Serve immediately.
Notes
- Linguine and fettuccine work especially well with the buttery sauce.
- Fresh shrimp provides the best texture, but thawed frozen shrimp works well too.
- Add cherry tomatoes or mushrooms for extra vegetables.
- For a lighter version, reduce the butter slightly and add a squeeze of lemon juice.