Buttery garlic shrimp tossed with pasta, spinach, lemon, and parmesan.
Ingredients
Shrimp12 oz
Baby spinach5 oz
Lemon1
Garlic3 cloves
Spaghetti8 oz
Butter3 tbsp
Grated parmesan1/4 cup
Steps
Bring a large pot of water to a boil with 1 tbsp salt; cook the spaghetti until al dente, about 1 minute less than the package says. Save ¼ cup pasta water before draining — it loosens the sauce later.
While the water heats, pat the shrimp dry and season with ¼ tsp salt and a few grinds of pepper; mince the garlic.
Melt the butter in a large skillet over medium and cook the garlic 30–60 seconds, until fragrant but not browned.
Raise the heat to medium-high and add the shrimp in a single layer; cook 1–2 minutes per side until pink and opaque, curled into a loose C.
Add the spinach a handful at a time and toss about 1 minute until just wilted, then squeeze in the juice of half the lemon.
Add the drained spaghetti and a splash of the reserved pasta water; toss over low heat until the butter clings to the noodles.
Off the heat, toss in the parmesan, taste for salt, and serve with the rest of the lemon cut into wedges.
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