Description
A delicious one-pan creamy garlic shrimp and spinach pasta featuring tender shrimp sautéed in a buttery garlic sauce, tossed with fresh spinach and pasta in a rich, creamy Parmesan sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups baby spinach
- 2 cups chicken broth
- 1 1/2 cups milk
- 8 oz fettuccine or linguine pasta
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add shrimp, season lightly with salt and pepper, and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- In the same pan, add a little more butter if needed, then sauté onion for 2–3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and milk, then bring to a simmer.
- Add the pasta and cook uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Reduce heat to low, then stir in heavy cream, Parmesan cheese, and spinach. Cook until spinach wilts and sauce thickens.
- Return the shrimp to the skillet and toss to coat in the creamy sauce.
- Stir in lemon juice and adjust seasoning with salt, pepper, and red pepper flakes if using.
- Garnish with parsley and serve immediately.
Notes
- Use fresh shrimp for the best texture; if using frozen, thaw completely before cooking.
- For extra creaminess, add an additional tablespoon of cream cheese to the sauce.
- Substitute spinach with kale or arugula if desired.
- This dish pairs perfectly with garlic bread or a fresh side salad.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American