Lemon Butter Shrimp Pasta
Creamy lemon butter shrimp pasta with caramelized garlic, capers, and spinach tossed in al dente pasta for a bright, comforting dish.
Equipment
- Oven
- Baking sheet
- Large Skillet
- Mixing spoon / spatula
- Measuring cups and spoons
- tongs
Ingredients
- 16 garlic cloves peeled
- 1/4 teaspoon kosher salt
- Olive oil spray
- 8 ounces fettuccine or pasta of choice cooked according to package directions
- 1/4 cup 1/2 stick unsalted butter
- 1 pound frozen peeled and deveined shrimp thawed and patted dry
- Kosher salt and black pepper to taste
- 2/3 cup heavy cream
- 2/3 cup low-sodium chicken broth
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup dry white wine
- 2 tablespoons capers
- Juice of 1 lemon
- 1/2 tablespoon paprika
- Pinch of crushed red pepper
- 2 cups baby spinach
- Fresh basil and/or parsley to top
Instructions
- Preheat oven to 350°F. Spray a baking sheet with cooking spray and set aside.
- Toss garlic with salt in a small bowl. Spread on the prepared pan and bake until caramelized, about 15–20 minutes, tossing occasionally.
- Melt butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the pan and cook until pink and just cooked through, about 3 minutes total, flipping halfway; remove and set aside.
- Reduce heat to medium. Stir in cream, broth, Parmesan, wine, and capers; cook until Parmesan melts. Add caramelized garlic, lemon juice, paprika, crushed red pepper, and spinach; cook 1 more minute.
- Return shrimp and cooked pasta to the sauce; heat through. Serve topped with basil and parsley and with crusty bread on the side.
Notes
Tip: Caramelizing the garlic in the oven adds depth to the dish; adjust salt to taste. You can use any long pasta if fettuccine is not available.