Shrimp and Spinach Pasta

Name: Pasta Udang dan Bayam
Total time: 20 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 6 oz spaghetti; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 2 cloves garlic (finely minced); 8 oz shrimp (tail-on, shelled and deveined); 2 tablespoons white wine (optional); ⅓ cup pasta water; ½ teaspoon salt; 2 cups baby spinach; ½ tablespoon Italian flat-leaf parsley (chopped); lemon wedges

This shrimp and spinach pasta is light, fresh, and ready in 20 minutes. Juicy shrimp, tender spaghetti, and baby spinach are tossed in a garlicky white wine-butter sauce for an easy, flavorful weeknight dinner that tastes like it came from your favorite Italian spot.

⏱️ 20 min 🔪 Prep: 15 min 🔥 Cook: 5 min 📊 Easy ⭐ 4.5 (21) 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

2 servings

6 oz spaghetti
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic (finely minced)
8 oz shrimp (tail-on, shelled and deveined)
2 tablespoons white wine (optional)
⅓ cup pasta water
½ teaspoon salt
2 cups baby spinach
½ tablespoon Italian flat-leaf parsley (chopped)
lemon wedges

Steps

Bring a pot of water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/3 cup of the pasta water, and set aside.
Heat a skillet with the unsalted butter and olive oil. Sauté the garlic, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the spaghetti, reserved pasta water, white wine, salt, and spinach. Stir to combine well.
Turn off the heat, stir in the parsley, and serve the pasta immediately with lemon wedges.