Garlic Butter Shrimp Pasta
Shrimp pasta feels like a bit of a treat, but it comes together fast enough that it's not actually more work than my other meal preps. Garlic, butter, and a handful of spinach are really all it takes to make the whole dish taste restaurant-worthy.
Garlic butter is simple, but it's what makes this pasta taste indulgent without needing a heavy cream sauce. Shrimp cooks in just a couple of minutes, so I always add it toward the end to keep it tender.
Spinach wilts right into the pasta as it's tossed with the garlic butter, so it's an easy way to work in a vegetable without extra prep. Parmesan finishes the dish with a salty edge that balances all that butter.
Exact ingredient amounts and cook times are on the recipe card, built for a full ten-portion batch. Let the pasta cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This garlic butter shrimp pasta is one of my favorite quicker options.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Garlic Butter Shrimp Pasta
YIELD
10 portions
ESTIMATED NUTRITION
555 calories • 58g protein • 50g carbs • 14g fat per portion
What I really like about this recipe is how easy it is to customize at serving time with a fresh topping or extra sauce.
Ingredients
• 5 lb shrimp
• 30 oz pasta
• 10 cups spinach
• 7 1/2 tbsp butter
• 10 cloves garlic
• 5/8 cup Parmesan
• 2 1/2 tbsp lemon juice
Directions
1. Cook pasta.
2. Sauté shrimp in butter with garlic 3–4 minutes.
3. Add spinach and wilt.
4. Toss with pasta, Parmesan and lemon.
5. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
