Just found a new weekday favorite recipe (even though today is Saturday) and I have to include it here on the blog, if only so I can revisit it myself next week. This Lemon Garlic Shrimp Pasta from Tasty isnt just quick but its also SUPER DUPER simple as its all made in one pot! Easy cleanup, heeeey!
Now its a lot of butter which makes it super yummy but feel free to omit some of it for a leaner version. Its was my first time cooking this and personally I think it was a bit on the greasy side, so will use less butter next time.
Give it a try and let me know how you like it!
for 4 servings
8 oz linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb large shrimp
salt, to taste
pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
Drain and set pasta aside.
In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
Add oregano and spinach, cook until wilted.
Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
Estimated values based on one serving size.