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Per serving
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- 1
Boil the pasta
Get a pot of salted water boiling and cook 8 oz penne to al dente per the package. Scoop out about half a cup of pasta water before you drain, then set both aside. Start this first so it's done when the shrimp is.
- 2
Make the garlic butter
Melt 2 tablespoons of the butter in a large skillet over medium-high. Add 5 minced garlic cloves, the parsley, and the oregano. Stir for about a minute, just until fragrant. Don't let the garlic brown.
- 3
Cook the shrimp
Season 1 lb peeled, deveined shrimp with salt and pepper. Add to the skillet and cook about 4 minutes, flipping once, until pink and curled into a C. Pull them out to a plate so they don't overcook.
- 4
Wilt the vegetables
Melt the remaining 2 tablespoons butter in the same skillet. Add the halved cherry tomatoes, spinach, and chopped basil. Cook 3 to 4 minutes until the spinach wilts and the tomatoes start to burst.
- 5
Bring it together
Add the drained pasta and the shrimp back to the skillet. Toss to coat, adding a splash of the reserved pasta water if it needs loosening.
- 6
Serve
Off the heat, finish with red pepper flakes and grated parmesan. Serve right away.
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Garlic Butter Shrimp Pasta
Created by: 30MinuteMeals
Ingredients
- 8 oz penne pasta
- 4 tbsp unsalted butter
- 5 garlic
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1 lb shrimp
- salt and pepper
- 1 cup cherry tomatoes
- 8 oz baby spinach
- 1/4 cup basil
- red pepper flakes
- parmesan cheese
Instructions
- Boil the pastaGet a pot of salted water boiling and cook 8 oz penne to al dente per the package. Scoop out about half a cup of pasta water before you drain, then set both aside. Start this first so it's done when the shrimp is.
- Make the garlic butterMelt 2 tablespoons of the butter in a large skillet over medium-high. Add 5 minced garlic cloves, the parsley, and the oregano. Stir for about a minute, just until fragrant. Don't let the garlic brown.
- Cook the shrimpSeason 1 lb peeled, deveined shrimp with salt and pepper. Add to the skillet and cook about 4 minutes, flipping once, until pink and curled into a C. Pull them out to a plate so they don't overcook.
- Wilt the vegetablesMelt the remaining 2 tablespoons butter in the same skillet. Add the halved cherry tomatoes, spinach, and chopped basil. Cook 3 to 4 minutes until the spinach wilts and the tomatoes start to burst.
- Bring it togetherAdd the drained pasta and the shrimp back to the skillet. Toss to coat, adding a splash of the reserved pasta water if it needs loosening.
- ServeOff the heat, finish with red pepper flakes and grated parmesan. Serve right away.