Buttery Garlic Shrimp Pasta with Spinach and White Wine
Ingredients
- 12 ouncespasta (linguine or fettuccine)
- 1 poundshrimp (large, peeled and deveined)
- 4 tablespoonbutter
- 6 clovesgarlic
- ¾ cupdry white wine (or chicken broth)
- 4 cupsfresh spinach
- 1lemon
- ¼ teaspoonred pepper flakes
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupparmesan cheese
Prep
- 01
Mince 6 cloves garlic.
- 02
Peel and devein 1 pound large shrimp if not already done by your fishmonger.
- 03
Cut 1 lemon into wedges.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until just pink. Transfer to a plate.
- 03
In the same skillet, melt remaining 2 tablespoons butter. Add minced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.
- 04
Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the pan.
- 05
Add spinach to the skillet and stir until wilted, about 1 minute.
- 06
Return shrimp to the skillet along with cooked pasta. Toss gently to combine. Add 1/2 cup reserved pasta water and toss again. Season with salt and pepper.
- 07
Divide into bowls and top with parmesan. Squeeze fresh lemon juice over each serving.
Spice Tips
For extra warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh parsley stirred in at the end brightens the dish; fresh basil works too.
For a lighter version, swap butter for olive oil. The recipe keeps well as leftovers but is best eaten fresh.