Creamy, buttery, and full of garlic flavor, this shrimp pasta is a weeknight dream.

Scale

8 oz fettuccine, linguine, or spaghetti

1 lb medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

8 tbsp unsalted butter, divided

4 cloves garlic, minced

½ tsp dried oregano

½ tsp crushed red pepper flakes (optional, for spice)

2 cups baby arugula or spinach

¼ cup freshly grated Parmesan cheese

2 tbsp chopped fresh parsley (optional, for garnish)

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Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.
Sauté the Garlic and Spices
In a large cast iron or heavy skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic, oregano, and red pepper flakes. Cook, stirring constantly, for 1–2 minutes until garlic is fragrant (do not brown).
Cook the Shrimp
Add the shrimp in a single layer. Cook 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Finish the Sauce and Combine
In the same skillet, melt the remaining 6 tablespoons of butter. Add the drained pasta, arugula or spinach, and Parmesan. Toss well until greens are slightly wilted and cheese has melted.
Reintroduce the Shrimp
Return cooked shrimp to the skillet. Toss gently to coat everything evenly in the garlic butter sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
Garnish and Serve
Plate the pasta and garnish with chopped fresh parsley. Serve hot with extra Parmesan if desired.

For extra creaminess, add a splash of heavy cream before tossing with pasta.

Want it spicier? Add more red pepper flakes or a dash of hot sauce.

For a citrusy twist, finish with lemon juice and zest before serving.