Description
Delicious and easy Garlic Butter Shrimp Pasta with penne, sautéed shrimp, fresh spinach, cherry tomatoes, and aromatic herbs, all tossed in a rich garlic butter sauce. Perfect for a quick and flavorful weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces penne pasta
Shrimp and Seasonings
- 1 pound medium shrimp (peeled and deveined)
- salt to taste
- freshly ground black pepper to taste
Garlic Butter Sauce
- 4 tablespoons unsalted butter (divided)
- 5 cloves garlic (minced)
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
Veggies and Garnishes
- 1 cup halved cherry tomatoes
- 8 ounces fresh baby spinach
- ¼ cup fresh chopped basil
- red pepper flakes (optional, for garnish)
- grated parmesan cheese (optional, for garnish)
Instructions
- Boil the pasta: Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the garlic butter: In a large skillet over medium-high heat, melt 2 tablespoons of the unsalted butter. Add minced garlic, dried parsley, and dried oregano, stirring frequently for 1 minute until fragrant.
- Cook the shrimp: Season the shrimp with salt and freshly ground black pepper. Add the shrimp to the skillet and cook for about 4 minutes or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside, keeping them warm.
- Sauté the veggies: Melt the remaining 2 tablespoons of butter in the same skillet. Add halved cherry tomatoes, fresh baby spinach, and chopped basil. Cook for 3 to 4 minutes until the spinach wilts and the tomatoes begin to release their juices.
- Combine all ingredients: Add the cooked pasta back into the skillet with the sautéed tomatoes and spinach. Return the cooked shrimp to the skillet and stir everything together until well combined and heated through.
- Serve: Remove from heat and garnish with red pepper flakes and grated parmesan cheese if desired. Serve immediately.
Notes
- Use peeled and deveined shrimp for convenience and ease of cooking.
- You can substitute penne pasta with other pasta shapes like fusilli or linguine.
- For a spicier kick, increase the amount of red pepper flakes or add fresh chili.
- Fresh herbs like parsley and basil enhance flavor but can be substituted with dried if necessary.
- Use gluten-free pasta to make this dish gluten free.
Nutrition
- Serving Size: 1.5 cups
- Calories: 429 kcal
- Sugar: 2 g
- Sodium: 532 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 315 mg
