Pasta with Shrimp and Spinach

pastagarlicbuttershrimpspinach This 20 minute lemon garlic butter shrimp pasta is made with angel hair pasta, homemade lemon garlic butter and jumbo shrimp.

1½ lbs jumbo or large shrimp (680 g)
1 (16 oz) pkg angel hair pasta
5-6 cloves garlic
2 Tbsp. butter
2 Tbsp. extra-virgin olive oil
½ cup Parmesan cheese, freshly grated
1 cup fresh spinach leaves
2 lemons, freshly juiced
kosher or sea salt
black pepper, freshly ground

Cook the Pasta:
In a large stovetop pot, fill with water. Bring to a boil. Add the angel hair pasta. Cook the angel hair pasta until tender (about 5-7 minutes).

Remove a cup of water from the pasta water and set it aside. Drain the pasta using a strainer.

Make the Garlic Butter Shrimp:
Peel, devein, and pat dry the shrimp.

Mash the garlic with some salt using a mortar and pestle. Alternatively, use a garlic press or finely mince the garlic using a chefs knife.

In a nonstick skillet on high heat, add the olive oil and butter. Place the shrimp in a single layer on the nonstick skillet. Once the shrimp starts to turn pink (after 1-2 minutes), move the shrimp over a little bit and add the mashed garlic to the pan.

Flip each shrimp over to the other side. Squeeze the lemon juice over the shrimp. Cover the nonstick skillet to cook through for 2-3 minutes.

Make the Shrimp Pasta:
Remove the shrimp from the skillet. There should be a generous amount of lemon garlic butter in the pan still. On medium heat, add the fresh spinach and 1 cup of the pasta water. Cover and cook for about 1 minute until the spinach has wilted.

Add the cooked angel hair pasta, freshly grated Parmesan cheese, and cooked garlic butter shrimp.

Mix everything together well. Add some chopped parsley to garnish.

Makes 4 servings.

Cook's Notes:

Substitute prawns for large shrimp.
Use fresh garlic cloves and freshly squeezed lemons for the lemon garlic butter sauce.