Shrimp Pasta in Garlic Butter Sauce

How is everyone’s weekend going so far? Mine has been nice, but busy. I went to a picnic in the park with some work friends yesterday and today I’ve got my bestie’s daughter’s birthday party.

I’m sharing an easy recipe today – pasta with shrimp, tomatoes, and spinach in a garlic butter sauce. I found the recipe a few years ago and I just cut down on the ingredients depending on how many servings I need.

For the recipe you’ll need:

shrimp
tomatoes
spinach
garlic
butter
olive oil
lemon
salt
crushed red pepper
paprika
fettuccine
parmesan for serving

I always use frozen shrimp so first I defrost my shrimp. Start cooking your fettuccine. Then in a skillet add butter and olive oil and melt. Add in the shrimp and half of the minced garlic. Add in the paprika and salt. After cooking the shrimp on both sides for a couple minutes, add in the chopped tomatoes, cooked spinach, the rest of the garlic, and crushed red pepper. One thing I do differently here is I remove the shrimp before I put the tomatoes in since shrimp cooks so quickly and I don’t want it to be overcooked.

Remove the skillet from the heat if the pasta is not ready to add in yet. Next, add in the cooked pasta and a little more butter. Add in the lemon juice. If you removed the shrimp like I usually do, then add it back in now too. Season with more salt and crushed red pepper to taste. If you turned the heat off, turn it back to medium heat to warm everything through.