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Garlic Butter Parmesan Shrimp with Spinach and Parsley

Easy weeknight meal–Garlic Butter Parmesan Shrimp in one pot!


  • 16-24 oz Shrimp, peeled and deveined, tail off
  • 8-10 oz Angel Hair Pasta, boiled al denté and drained
  • 6 tablespoons Olive Oil, divided
  • 4 tablespoons Butter, divided
  • 5 Garlic Cloves, minced 
  • 2 Lemons, juiced and seeds removed
  • 8 oz Fresh Spinach, chopped
  • Couple handfuls of Italian Parsley, chopped 
  • Himalayan Pink Salt 
  • Pepper
  • Red Pepper Flakes


  1. In a large pot (nonstick, stainless steel or ceramic all work…I use a Le Creuset Dutch oven), melt 1 tablespoon butter and 2 tablespoons olive oil over medium heat, add minced garlic and sauté until fragrant. 
  2. Salt and pepper shrimp and then add to pot with garlic. Cook until pink on both sides. 
  3. Remove shrimp garlic mixture including all juices and keep warm in a separate bowl. 
  4. Add remaining butter and 2 more tablespoons of olive oil to same pot over same medium heat. Also add juice from lemons and bring to a soft boil. 
  5. Stir in chopped spinach and parsley then add cooked pasta and stir until all is thoroughly incorporated. 
  6. Add the cooked shrimp garlic mixture and the remaining 2 tablespoons of olive oil and stir. 
  7. Turn heat off and sprinkle with red pepper flakes to taste or omit. 
  8. Serve hot plated with another cooked veggie or side salad or in a shallow bowl alone. Delicious either way I assure you!

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