8 ounces fettuccine or linguine
1 pound raw shrimp peeled, deveined and thawed (medium size)
8 tbsp unsalted butter divided
3 large cloves garlic minced
1 tsp dried oregano
1/2 tsp red pepper flakes
salt & pepper to taste
2 cups baby spinach
1/3 cup grated parmesan
1 tbsp fresh parsley chopped, optional


  1. In a large pot with boiling water, add salt and cook pasta according to package directions. Drain and toss with oil to prevent sticking and set aside.
  2. Thaw the shrimp if they are frozen. Pat dry with paper towel and season with salt and pepper. Set aside.
  3. Place a large skillet over medium high heat. Add 2 tablespoon of butter, garlic, oregano and red pepper flakes. Cook one minute until fragrant.
  4. Add shrimp and cook 1-2 minutes per side until they turn pink and curl. Remove shrimp from the skillet.
  5. Add the remaining 6 tbsp butter to the skillet. Add in spinach and sauté for 1 minute.
  6. Stir in pasta, shrimp and parmesan, tossing until evenly combined.
  7. Garnish with optional parsley, serve and enjoy!

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00:53 2018-3-27

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