Garlic Butter Shrimp Pasta for Easy Weeknights

Ever stare into the fridge at 5 PM, hoping dinner will magically appear? I’ve been there more times than I care to admit. That’s exactly why this Garlic Butter Shrimp Pasta with Spinach is my go-to savior on those chaotic weeknights. It’s a restaurant-quality dish that comes together in less than 30 minutes, using mostly pantry staples and one skillet. Seriously, what’s not to love about juicy shrimp, a luxurious garlic butter sauce, and tender pasta all in one bowl? So good.

Why You’ll Love This

This recipe is the ultimate trifecta: incredibly fast, stunningly delicious, and secretly healthy. It feels like a treat but is packed with lean protein and greens. You get that cozy, so, so comforting feeling of a hearty pasta dish without the heaviness. It’s a meal that will have everyone asking for seconds but won’t leave you with a mountain of dishes to clean. Honest to goodness, it’s a weeknight warrior that never fails to impress.

Ingredients You’ll Need

• 12 ounces linguine or fettuccine: The perfect vehicle for holding onto all that delicious sauce.
• 1 pound large raw shrimp, peeled and deveined: The star of the show! You can use fresh or frozen (just thaw them first).
• 4 tablespoons unsalted butter: For that rich, velvety sauce base.
• 4-5 large garlic cloves, minced: Don’t be shy! This is the heart of the flavor.
• 1/2 teaspoon red pepper flakes: Adds a subtle, warm kick. Omit if you’re sensitive to heat.
• 1 cup chicken or vegetable broth: This creates our simple, non-alcoholic pan sauce.
• 1/2 cup half-and-half or heavy cream: For a touch of creaminess that brings it all together.
• 4 cups fresh baby spinach: An easy way to sneak in some greens—they wilt down perfectly.
• 1/2 cup freshly grated Parmesan cheese, plus more for serving: Adds salty, umami depth.
• 1 tablespoon fresh lemon juice: The bright, fresh finish that cuts through the richness.
• Salt and black pepper to taste: For seasoning every layer.
• Fresh parsley, chopped (for garnish): A pop of color and freshness.

Let’s Get Cooking Step by Step

1. Start your pasta. Bring a large pot of generously salted water to a boil. Cook your pasta according to package directions for al dente. Before you drain it, reserve about 1 cup of the starchy pasta water—this liquid gold will help our sauce cling to every noodle.
2. While the pasta cooks, pat your shrimp very dry with paper towels. Season them generously with a pinch of salt and pepper. This step is crucial for getting a nice sear instead of them steaming.
3. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shrimp in a single layer and cook for about 1-2 minutes per side, until they’re pink and opaque. Don’t overcrowd the pan; work in batches if needed. Transfer the cooked shrimp to a clean plate.
4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for just 30-60 seconds, until incredibly fragrant. Be careful not to burn the garlic!
5. Pour in the chicken broth, scraping up all those delicious browned bits from the bottom of the pan with your spatula. Let it simmer for 2-3 minutes to reduce slightly.
6. Stir in the half-and-half and let the sauce come back to a gentle simmer. Add the fresh spinach and stir until it’s just wilted, which should only take a minute or two.
7. Add the drained pasta and cooked shrimp back to the skillet. Toss everything to coat in the sauce. Sprinkle in the grated Parmesan and lemon juice, and toss again. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
8. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if needed. Serve immediately, garnished with extra Parmesan and fresh parsley.

Quick Dinner Ideas for Busy Nights

We all have those evenings where even 30 minutes feels like a marathon. My philosophy? Keep a well-stocked pantry and freezer. Frozen shrimp is a lifesaver—it thaws in minutes under cold running water. Having pasta, canned broth, and a box of spinach on hand means you’re always just a few steps away from a fantastic dinner. This Garlic Butter Shrimp Pasta is the king of cheap dinners for a family because it transforms simple, affordable ingredients into something special. It’s one of those dinner meals that proves lazy dinners don’t have to be boring.

Variations & Substitutions

• Protein Swap: Not a shrimp fan? Try sliced chicken breast or even canned chickpeas for a vegetarian version.
• Dairy-Free: Use olive oil instead of butter and swap the half-and-half for full-fat canned coconut milk. Skip the Parmesan or use a nutritional yeast substitute.
• Extra Veggies: Feel free to add in some sliced mushrooms with the garlic or toss in some cherry tomatoes at the end.
• Gluten-Free: This works perfectly with your favorite gluten-free pasta. Just be careful when tossing, as some varieties can be more delicate.
• Spice Level: Honestly, if you hate heat, skip the red pepper flakes entirely. If you love it, add a little more!

Tips For Success

• Don’t skip drying the shrimp! This is the #1 tip for getting a beautiful sear instead of steamed, rubbery shrimp.
• Save that pasta water! The starchy liquid is the secret to making a silky, restaurant-quality sauce that perfectly coats every strand.
• Freshly grate your Parmesan. The pre-shredded stuff often contains anti-caking agents that can make your sauce grainy.
• Undercook your pasta slightly. It will finish cooking in the sauce, ensuring it doesn’t get mushy.
• Taste as you go! Adjust the salt, pepper, and lemon at the end to make it perfect for your palate.
• Have all your ingredients prepped and ready to go before you start cooking. It makes the process so fast and stress-free.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so when reheating, do it gently in a skillet over medium-low heat with a tiny splash of water, broth, or milk to loosen it up again. I don’t recommend freezing this one, as the creamy sauce can separate and the shrimp can become tough when thawed.

Frequently Asked Questions

• Q: Can I use frozen shrimp?
  A: Absolutely! Just make sure to thaw it completely in the refrigerator overnight or under cold running water before patting it dry and cooking. This is a huge timesaver for easy weeknight dinners.
• Q: My family doesn’t like spinach. What’s a good substitute?
  A: No problem! You can easily swap it for another quick-cooking green like chopped kale or even arugula. For even easier dinner dishes, you could simply leave the greens out altogether.
• Q: Is this recipe really ready in under 30 minutes?
  A: Yes! If you get your water boiling and your ingredients prepped while the pasta cooks, you can have this gorgeous meal on the table in right around 20-25 minutes. It’s the definition of quick dinner ideas.
• Q: What can I serve with this pasta?
  A: It’s a complete meal on its own, but a simple side salad or a slice of crusty garlic bread for soaking up the extra sauce is never a bad idea.