Description
Indulge in a delectable Shrimp Tomato Spinach Pasta in Garlic Butter Sauce recipe. Learn how to create a flavorful dish perfect for any occasion!
Ingredients
- 450 g shrimp, fresh, uncooked, shelled and deveined
- 5 tomatoes, medium size, fresh, chopped into large cubes
- 240 ml spinach, cooked
- 5 garlic cloves, minced
- 4 tablespoons (60 ml) beef butter
- 1 tablespoon (15 ml) olive oil
- 1/4 lemon
- 1/4 teaspoon (1 ml) salt
- 1/2 teaspoon (3 ml) crushed red pepper or more
- 1/4 teaspoon (1 ml) paprika
- 280 g fettuccine pasta
- 50 g Parmesan cheese, grated, for serving
Instructions
- Warm a large pan over medium-high heat and incorporate 1 tablespoon of beef butter and the olive oil until liquefied.
- Introduce the fresh shrimp and half of the minced garlic to the pan, ensuring the shrimp are spaced out. Sauté for 1 minute on one side until it turns pink.
- As the shrimp cooks, liberally coat the uncooked side with paprika and salt.
- Turn the shrimp over and continue cooking for another 1 to 2 minutes until the other side is pink.
- Incorporate the chopped tomatoes, prepared spinach, and the rest of the minced garlic into the pan with the shrimp. Sprinkle in the crushed red pepper. Stir everything together and set aside while the pasta is prepared.
- Cook the pasta as per the package directions. Once done, drain and rinse with cold water to stop it from overcooking.
- Combine the cooked pasta with the shrimp and vegetables in the pan, adding 1 or 2 additional tablespoons of beef butter.
- Drizzle with fresh lemon juice, using a quarter or possibly half of a lemon depending on its juiciness. Be careful not to overdo it.
- Sprinkle with salt and extra crushed red pepper to taste. Reheat over medium heat until the shrimp is thoroughly cooked and all components are warmed through.
- Serve with a topping of grated Parmesan cheese.
Notes
- Enhance the dish by adding extra garlic and crushed red pepper for a flavorful kick.
- Ensure even cooking by properly spacing out the shrimp in the pan while sautéing.
- Start with a small amount of lemon juice and adjust to taste to avoid overpowering the dish.
