Lemon Butter Shrimp Pasta with Spinach and Tomato
This lemon butter shrimp pasta is an easy, flavorful dinner packed with juicy shrimp, fresh spinach, and sweet cherry tomatoes.
Servings: 4 servings
Ingredients
- 8 oz linguine or spaghetti
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled and deveined
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken or vegetable broth
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan (optional)
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink (about 2 minutes per side). Remove from skillet and set aside.
- In the same skillet, add garlic and red pepper flakes (if using) and cook for 30 seconds until fragrant.
- Pour in broth and lemon juice, scraping up any browned bits from the skillet. Simmer for 2 minutes.
- Add cherry tomatoes and spinach. Cook until spinach wilts and tomatoes soften slightly, about 2-3 minutes.
- Return shrimp to the skillet, add butter, and stir until melted and everything is combined.
- Add the cooked pasta to the skillet and toss to combine. Adjust seasoning with more salt or pepper if needed.
- Serve immediately, garnished with parsley and Parmesan if desired.