Garlic Butter Shrimp Pasta Recipe | Yummly
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Garlic Butter Shrimp Pasta

SAVORYNOTHINGS(5)
Teresa: "Delicious! Wouldn’t change a thick! Quick and eas…" Read More
17Ingredients
20Minutes
770Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 12 ounces pasta
  • 3 tablespoons butter
  • 1 pound shrimp
  • salt
  • freshly ground black pepper
  • 6 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1/3 cup white wine
  • 1/2 cup chicken stock
  • 1/2 lemon
  • 1/2 cup freshly grated Parmesan (plus more for garnish)
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley (chopped)
  • 3 cups baby spinach
  • 1/2 lemon
  • red pepper flakes (optional)
  • Parmesan (optional)
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    NutritionView More

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    770Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories770Calories from Fat290
    % DAILY VALUE
    Total Fat32g49%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol260mg87%
    Sodium760mg32%
    Potassium790mg23%
    Protein43g84%
    Calories from Fat290
    % DAILY VALUE
    Total Carbohydrate77g26%
    Dietary Fiber6g24%
    Sugars4g8%
    Vitamin A110%
    Vitamin C60%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Teresa a month ago
    Delicious! Wouldn’t change a thick! Quick and easy! I will definitely make it again!
    Maher 9 months ago
    Excellent with rave reviews from the Lady...But LOL 20 mins is if you have exellent prep help .. It takes time to get ready for that sort of critical coordination.. but worth the effort..👏👏👏👍👍👍
    Anwar Nahhas a year ago
    Excellent I added lemon pepper and garlic salt to season the shrimp.
    Anna Kataoka a year ago
    Fast, easy, nutritious and delicious! I'm a busy woman, working through the excruciating hours, constantly on a look-up for fast, healthy, nutritious and delicious recipes. This one is a total winner. I modified the recipe slightly - starting with replacing the linguine with the fettuccine. Then, I skipped the Parmesan all together. You don't need it. No Parmesan = more delicious and lighter sauce. Then, when cooking the pasta - there's a trick I've learned from Curtis Stone, the chef. Meaning, reserve some of the pasta water (say, 1/4 of a cup) and put it back to the pasta, then, add 1-2 tbsp of butter and a bit if parsley. The whole recipe becomes even more amazing. I'll give it 10 stars for deliciousness and simplicity. Amazing!
    Nick Ugaste 2 years ago
    Turned out good. Really easy to make, would’ve been 5 stars if not for the small amount of sauce it/I made. Delicious though

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