Garlic Butter Shrimp Pasta
- 8 oz. pasta any shape
- 1 lb. shrimp
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 8 tablespoons butter divided
- 4 teaspoons minced garlic about 4-5 garlic cloves
- ¼ teaspoon cracked red pepper flakes
- 2 cups spinach
- ¼ cup parmesan grated
In a large pot of boiling salted water, cook pasta according to package instructions and drain well.
While the pasta is boiling, peel and devein the shrimp and remove tails. Wash the shrimp under cold water and then pat them dry with a towel. Toss the shrimp in salt, black pepper and garlic powder and set aside.
Melt 2 tablespoons of butter in a heavy saucepan over medium-high heat. Add the minced garlic and cracked red pepper to the saucepan and cook until fragrant, about 30-60 seconds. Add the shrimp and cook until they turn pink, about 2-3 minutes.
Melt the remaining 6 tablespoons of butter in the pan. Add the drained pasta, grated parmesan cheese and spinach. Toss to coat the pasta with the garlic butter. Serve and enjoy!
Store leftovers covered in the fridge for up to 4 days.
Calories: 538kcal | Carbohydrates: 44g | Protein: 33g | Fat: 26g