Lemon Garlic Shrimp Pasta (Printer-friendly)
Zesty shrimp and spinach tossed with lemon-garlic linguine for a quick, flavorful dinner.
# What You’ll Need:
→ Pasta
01 - 12 ounces linguine or spaghetti
→ Shrimp
02 - 1 pound large shrimp, peeled and deveined
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Sauce and Vegetables
05 - 2 tablespoons olive oil
06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes (optional)
08 - 1/2 cup dry white wine or chicken broth
09 - Zest and juice of 1 large lemon
10 - 3 cups fresh baby spinach
→ Finishing Touches
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons chopped fresh parsley
13 - Grated Parmesan cheese, for serving (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - Pat shrimp dry and season with kosher salt and black pepper evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until opaque. Transfer shrimp to a plate.
04 - In the same skillet, add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant.
05 - Pour in dry white wine or chicken broth, scraping up browned bits from the pan bottom. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon zest and juice, then add fresh baby spinach. Cook for about 1 minute until spinach wilts.
07 - Return shrimp to skillet. Add drained pasta and unsalted butter. Toss to combine, adding reserved pasta water gradually to achieve a silky sauce consistency.
08 - Remove from heat, sprinkle with chopped parsley, and serve immediately. Top with Parmesan cheese if desired.
# Expert Tips:
01 -
- Ready in 30 minutes flat, making weeknight elegance actually achievable.
- The shrimp stays tender and juicy while the spinach adds a quiet earthiness that balances the bright lemon.
- It's the kind of meal that tastes fancy enough for company but simple enough that you won't stress making it.
02 -
- Don't crowd the shrimp in the pan—they need space to sear properly, not steam, so cook them in batches if your skillet is small.
- Reserve that pasta water before you drain—it's the secret ingredient that turns a dry mixture into a silky, clingy sauce that tastes restaurant-quality.
- Timing is everything here; once you start cooking, everything moves fast, so have your ingredients prepped and ready to go.
03 -
- Always zest your lemon before cutting it in half for juice—it's so much easier, and you'll get the bright oils from the peel.
- If you don't have white wine, quality chicken broth works beautifully and won't make the dish taste any less elegant or delicious.