Looking for a meal that *feels* like you put effort into but doesn’t *actually* require that much work? This one’s for you.
This one-pot shrimp pasta from Tasty is the perfect dish for our seafood fans out there. With its simple steps, fresh ingredients, and lemony-garlic flavor, there’s a good chance this recipe will become not just a Lenten staple, but a year-round regular in your weekly dinner lineup.
Here’s what you’ll need: (for 4 servings)
- 8 oz linguine
- 2 tbsp olive oil
- 8 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp red pepper flakes
- 1 ¼ lb large shrimp
- Salt & pepper, to taste
- 1 tsp dried oregano
- 4 cups baby spinach
- ¼ cup parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Got everything? Great — now just follow these easy steps, and enjoy your meatless pasta night!
- In a large pot, boil water and add pasta. Cook (stirring frequently) until the pasta has softened but is still firm (al dente).
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper. Cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink but are not fully cooked.
- Add oregano and spinach — cook until wilted.
- Return cooked pasta to the pot, then add remaining butter, parmesan, and parsley. Stir until well-mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice and mix once more. Then serve while hot.