One-Pot Garlic Butter Shrimp and Spinach Linguine
A quick, luscious linguine cooked in garlic butter with succulent shrimp and fresh spinach, perfect for a weeknight meal. This italian-inspired pasta ready in about 25 minutes pairs linguine pasta, unsalted butter, large shrimp, peeled and deveined for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 8 oz linguine pasta
- 4 tbsp unsalted butter
- 1 lb large shrimp, peeled and deveined
- 5 cloves garlic cloves, minced
- 3 cups low-sodium chicken broth
- 4 cups baby spinach leaves
- 1/4 tsp red pepper flakes
- 2 tbsp fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: In a large deep skillet or wide pot, melt 4 tbsp unsalted butter with 1 tbsp olive oil over medium heat. Add 5 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 lb peeled and deveined large shrimp to the skillet, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 2-3 minutes until pink and just cooked through. Remove shrimp to a plate and set aside.
- Step 3: Pour 3 cups low-sodium chicken broth into the skillet and bring to a simmer. Add 8 oz linguine pasta in a single layer, pressing gently to submerge. Simmer uncovered, stirring occasionally, for 10-12 minutes until pasta is tender and broth mostly absorbed.
- Step 4: Stir in 4 cups baby spinach leaves and 2 tbsp fresh lemon juice. Cook for 1-2 minutes until spinach wilts.
- Step 5: Return shrimp to the pan and sprinkle 1/3 cup grated Parmesan cheese over the top. Toss gently to combine and melt the cheese, coating the pasta evenly. Serve immediately.
Frequently asked questions
How long does One-Pot Garlic Butter Shrimp and Spinach Linguine take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Garlic Butter Shrimp and Spinach Linguine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep linguine pasta from drying out.
Can I substitute ingredients in One-Pot Garlic Butter Shrimp and Spinach Linguine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Garlic Butter Shrimp and Spinach Linguine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Garlic Butter Shrimp and Spinach Linguine?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
