Shrimp and Spinach Alfredo Linguine with Garlic Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shrimp sautéed in garlic butter tossed with spinach and linguine in a lightly creamy Alfredo sauce for a luscious seafood pasta. This italian-inspired seafood ready in about 35 minutes pairs linguine pasta, large shrimp, peeled and deveined, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine and cook for 9 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 2 tbsp unsalted butter in a large skillet over medium heat. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Sauté for 3-4 minutes until shrimp are pink and opaque. Remove shrimp and set aside.
  4. Step 4: In the same skillet, melt the remaining 2 tbsp butter over medium heat. Stir in 1 cup heavy cream and 1 tsp salt, bring to a gentle simmer for 2 minutes.
  5. Step 5: Add 1 cup grated Parmesan cheese gradually, stirring constantly until the sauce thickens and coats the back of a spoon.
  6. Step 6: Add 4 cups fresh baby spinach and cook for 1-2 minutes until wilted. Return shrimp to the skillet along with drained linguine and 1/4 cup reserved pasta water. Toss everything gently to combine.
  7. Step 7: Remove from heat, stir in 1 tsp lemon zest and 2 tbsp chopped fresh parsley. Serve immediately.

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Frequently asked questions

How long does Shrimp and Spinach Alfredo Linguine with Garlic Butter take to make?

Total time is about 35 minutes (15 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 Shrimp and Spinach Alfredo Linguine with Garlic Butter?

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 Shrimp and Spinach Alfredo Linguine with Garlic Butter?

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 Shrimp and Spinach Alfredo Linguine with Garlic Butter 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 Shrimp and Spinach Alfredo Linguine with Garlic Butter?

Italian seafood 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.

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