Shrimp and Spinach Alfredo Linguine with Garlic Butter

By AislePrompt Test Kitchen · 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.

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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