Easy Garlic Shrimp Spinach Pasta (Print Version)
# Ingredients:
→ Seafood
01 -
450g shrimp, peeled and deveined
→ Pasta
02 -
225g spaghetti
→ Vegetables
03 -
60g fresh baby spinach, rinsed and drained
04 -
6 garlic cloves, minced
→ Fats & Oils
05 -
60g unsalted butter
06 -
3 tablespoons olive oil
→ Liquids
07 -
60ml low-sodium vegetable stock
→ Spices & Seasonings
08 -
1 teaspoon ancho or cayenne pepper
09 -
0.5 teaspoon black pepper
10 -
0.5 teaspoon red chili pepper flakes
11 -
0.5 teaspoon Italian seasoning
→ Finishes
12 -
1 tablespoon grated parmesan
# Instructions:
01 -
Cook spaghetti in a large pot of salted boiling water until al dente. In a bowl, combine shrimp with 1 tablespoon olive oil, ancho or cayenne pepper, minced garlic, and black pepper. Toss thoroughly to coat and let marinate for 10 minutes.
02 -
Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and sear for 1 minute per side until just opaque.
03 -
Pour vegetable stock into the skillet and cook for 1 minute, scraping browned bits from the pan with a wooden spoon.
04 -
Add unsalted butter and stir until melted. Sprinkle in Italian seasoning and red chili pepper flakes, blending thoroughly.
05 -
Incorporate baby spinach and toss gently until wilted, about 30 seconds.
06 -
Arrange garlic shrimp and sauce over drained spaghetti. Sprinkle additional red chili pepper flakes and grated parmesan on top before serving.
# Notes:
01 -
Avoid overcooking shrimp to maintain tenderness, and reserve some pasta water to adjust sauce consistency if desired.