1 bag Cox’s Garlic Butter Scampi shrimp, with the included seasoning packet
1 pound fettuccine or spaghetti pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup fresh spinach leaves
2 tablespoons fresh parsley, chopped
1/4 cup grated Parmesan cheese
Directions
Thaw the Cox’s Garlic Butter Scampi shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.
Cook the pasta in a large pot of boiling salted water according to package instructions until al dente; drain and set aside.
Season the shrimp with salt and black pepper to taste.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until pink and cooked through; remove shrimp and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.
Toss in the fresh spinach and cook until slightly wilted.
Add the cooked pasta and shrimp back into the skillet, tossing everything together in the garlic butter sauce.
Garnish with chopped parsley and grated Parmesan cheese before serving.
