GARLIC Butter Shrimp Pasta Recipe

Ingredients

• 8 oz Angel Hair Pasta (dry)
• 12 oz Medium Shrimp, Peeled and Deveined (tails off)
• 3 tbsp Unsalted Butter (softened)
• 1 tbsp Olive Oil (extra virgin)
• 1 tbsp Garlic (freshly minced)
• 1 cup Cherry Tomatoes (halved)
• 2 cups Baby Spinach (fresh)
• 1 tsp Dry Seasoning Mix (Italian herb blend)
• 0.25 cup White Cooking Wine (dry white wine)
• to taste Salt (for pasta water and seasoning)
• to taste Freshly Ground Black Pepper
• 2 tbsp Parmesan Cheese (freshly grated)

Instructions

1. Cook Pasta

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, add the angel hair pasta, and cook until al dente, about 8 minutes. Drain and set aside.

   Time: PT10M

   Temperature: high

2. Sauté Garlic and Butter

   In a large skillet over medium heat, drizzle olive oil and add butter. Once melted, add minced garlic and sauté until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: medium

3. Add Veggies

   Add the halved cherry tomatoes and fresh baby spinach to the skillet. Cook, stirring, until tomatoes soften and spinach wilts, about 2 minutes.

   Time: PT2M

   Temperature: medium

4. Deglaze & Season

   Pour in the white cooking wine and let it reduce for about 1 minute. Sprinkle the dry seasoning mix, salt, and pepper, then stir to combine.

   Time: PT1M

   Temperature: medium

5. Cook Shrimp

   Add the shrimp to the skillet, spreading them evenly. Cook for 3‑4 minutes, stirring halfway, until the shrimp turn pink and curl.

   Time: PT4M

   Temperature: medium

6. Combine Pasta and Sauce

   Add the drained pasta to the skillet. Toss with tongs to coat evenly and heat through, about 2 minutes.

   Time: PT2M

   Temperature: medium

7. Plate and Garnish

   Transfer pasta to plates, sprinkle with grated Parmesan cheese, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

15g

Fiber

3g