Description
Garlic Butter Shrimp Pasta with Spinach and Corn
Ingredients
8 oz linguine or spaghetti
1 lb shrimp, peeled and deveined
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, minced
1 cup fresh spinach
1/2 cup sweet corn (fresh or frozen)
1/4 tsp red pepper flakes
1/4 cup grated Parmesan cheese (plus more for garnish)
Juice of 1/2 lemon
Salt and black pepper to taste
Fresh basil leaves (for garnish)
Directions
Cook the pasta: Boil linguine in salted water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the shrimp: Heat olive oil in a large skillet over medium heat. Season shrimp with salt, pepper, and red pepper flakes. Sauté for 2–3 minutes per side until pink and cooked through. Remove and set aside.
Make the sauce: In the same skillet, melt butter. Add garlic and cook for 1 minute until fragrant. Stir in spinach and corn, cooking until spinach wilts.
Combine: Add cooked pasta, reserved pasta water, Parmesan, and lemon juice to the skillet. Toss to coat. Add shrimp back in and mix well.
Serve: Garnish with fresh basil and extra Parmesan. Serve warm!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 420 kcal per serving
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