Under 30 min
One-Pot Lemon Garlic Shrimp Pasta
from the video
Top 5 Pasta Recipes
by Robert Broadfoot
for 4 servings
8 oz (220 g) linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb (567 g) shrimp
salt, to taste
pepper, to taste
1 teaspoon oregano
4 cups (900 g) baby spinach
¼ cup (27 g) parmesan cheese, grated
2 tablespoons 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.
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