Lemon Garlic Shrimp Pasta Spinach (Printable Version)
Zesty pasta with plump shrimp, fresh spinach, and bright lemon-garlic sauce ready in 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz linguine or spaghetti
02 - Salt for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp red pepper flakes
→ Sauce & Vegetables
07 - 2 tbsp olive oil
08 - 4 cloves garlic, thinly sliced or minced
09 - 1/2 cup dry white wine or chicken broth
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tbsp)
12 - 4 cups baby spinach, washed
13 - 2 tbsp unsalted butter
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Freshly grated Parmesan cheese
16 - Lemon wedges
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water; drain and set aside.
02 - While pasta cooks, season shrimp with salt, black pepper, and red pepper flakes.
03 - In a large skillet over medium-high heat, heat olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through. Remove shrimp and set aside.
04 - In the same skillet, add garlic and sauté for 30 seconds until fragrant without browning. Deglaze with white wine or chicken broth, scraping up browned bits. Simmer for 2 minutes.
05 - Add lemon zest and juice. Return shrimp to the skillet and toss to coat.
06 - Add cooked pasta, spinach, and butter to the skillet. Toss everything together until spinach wilts and sauce lightly coats pasta, adding reserved pasta water as needed for desired consistency.
07 - Taste and adjust seasoning. Serve immediately topped with parsley, Parmesan, and lemon wedges.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Its incredibly forgiving, the pasta water saves you every time
02 -
- Overcooked shrimp becomes rubbery fast, pull them the moment they turn pink
- The pasta water is your insurance policy, it transforms thin juices into silky sauce
03 -
- Pat shrimp completely dry with paper towels before seasoning, they will sear instead of steam
- Zest your lemon before juicing it, much easier to handle when the fruit is still intact