This dish is a delightful combination of succulent shrimp tossed in a rich garlic butter sauce, paired with al dente pasta, vibrant cherry tomatoes, and fresh spinach. It’s a quick and flavorful dinner option that satisfies both seafood lovers and pasta enthusiasts alike.
Ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz pasta (linguine or spaghetti works well)
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Grated Parmesan cheese, for serving
Steps
- Cook the Pasta: Cook 8 ounces of pasta (linguine or spaghetti) according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Prepare the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Add 1 pound of peeled and deveined shrimp, season with salt and pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the remaining tablespoon of butter. Add 1 cup of halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Combine Ingredients: Add the cooked pasta and 2 cups of fresh spinach to the skillet. Toss everything together until spinach wilts slightly and pasta is coated in the garlic butter sauce. If needed, add reserved pasta water gradually to loosen the sauce.
- Finish and Serve: Return the cooked shrimp to the skillet and gently toss to combine. Adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese.
Tips for Variation:
- Add Heat: For a spicy kick, add crushed red pepper flakes or diced jalapeños to the garlic butter sauce.
- Creamy Option: Stir in a splash of heavy cream or cream cheese at the end to create a creamier sauce.
- Vegetarian Twist: Replace shrimp with sautéed mushrooms or roasted vegetables like zucchini and bell peppers for a vegetarian version.
Macros: (Per serving, approximate)
- Calories: 400
- Protein: 30g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 3g
Frequently Asked Question
- Can I use frozen shrimp?
- Yes, just make sure to thaw them completely and pat dry before cooking.
- What other types of pasta can I use?
- Any long pasta like fettuccine or angel hair works well, or try short pasta like penne or farfalle.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to revive the sauce if needed.
- Can I use other greens instead of spinach?
- Yes, arugula or kale can be substituted for spinach, adjusting cooking times as necessary.
- Can I make this dish ahead of time?
- While it’s best served fresh, you can prepare components ahead (like cooking pasta and prepping shrimp) and assemble just before serving for a quicker meal.
Garlic Butter Shrimp Pasta Authentic Recipe with Cherry Tomatoes and Spinach
This dish is a delightful combination of succulent shrimp tossed in a rich garlic butter sauce, paired with al dente pasta, vibrant cherry tomatoes, and fresh spinach.
Ingredients
- 1 lb shrimp peeled and deveined
- 8 oz pasta linguine or spaghetti works well
- 3 tbsp butter
- 4 cloves garlic minced
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
- Grated Parmesan cheese for serving
Instructions
- Cook the Pasta: Cook 8 ounces of pasta (linguine or spaghetti) according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Prepare the Shrimp: In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute until fragrant. Add 1 pound of peeled and deveined shrimp, season with salt and pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from the skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the remaining tablespoon of butter. Add 1 cup of halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Combine Ingredients: Add the cooked pasta and 2 cups of fresh spinach to the skillet. Toss everything together until spinach wilts slightly and pasta is coated in the garlic butter sauce. If needed, add reserved pasta water gradually to loosen the sauce.
- Finish and Serve: Return the cooked shrimp to the skillet and gently toss to combine. Adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with chopped fresh parsley and grated Parmesan cheese.