Lemon Garlic Shrimp Pasta (Printable Version)
Shrimp sautéed in garlic and lemon with spinach, tossed in spaghetti for a vibrant, easy-to-make meal.
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
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
→ Sauce & Vegetables
06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - 1/4 tsp red pepper flakes (optional)
09 - 1/2 cup dry white wine or chicken broth
10 - Zest and juice of 1 large lemon
11 - 4 oz fresh baby spinach
→ Finishing
12 - 2 tbsp unsalted butter
13 - 1/4 cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp fresh parsley, chopped
15 - Freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
02 - Pat the shrimp dry and season with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - In the same skillet, add minced garlic and red pepper flakes if using. Sauté for 30 seconds until fragrant without browning.
05 - Pour in white wine or chicken broth and scrape up browned bits from the skillet. Simmer for 2–3 minutes to reduce slightly.
06 - Stir in lemon zest, lemon juice, and baby spinach. Toss until spinach wilts, about 1 minute.
07 - Return shrimp to the skillet. Add drained pasta, butter, and Parmesan cheese. Toss thoroughly, adding reserved pasta water as needed to create a smooth sauce.
08 - Remove from heat, stir in chopped parsley, and adjust seasoning with additional lemon juice, salt, or pepper if desired. Serve immediately with extra Parmesan and a drizzle of olive oil.
# Expert Advice:
01 -
- It comes together in under thirty minutes, which means you can have restaurant-quality dinner on a busy Tuesday without the stress.
- The shrimp stays tender and juicy while the lemon keeps everything tasting bright and alive, not heavy or overdone.
- Fresh spinach wilts right into the sauce, sneaking in greens without anyone noticing they're eating their vegetables.
- One skillet, one pot, and you're done—cleanup is almost as quick as the cooking.
02 -
- Overcooked shrimp turns rubbery and sad; those one to two minutes per side is the difference between tender and disappointing—set a timer if you're prone to wandering away from the stove.
- Reserving pasta water is not optional if you want a silky sauce; the starch in that water is what binds everything together instead of creating a thin, greasy puddle.
- Tasting as you build the sauce lets you adjust the lemon and salt levels before serving; every lemon is different, and so is every palate.
03 -
- Zest your lemon before you juice it; trying to zest a half-squeezed lemon is an exercise in frustration that I only needed to learn once.
- If your shrimp are frozen, thaw them in cold water for about fifteen minutes rather than leaving them on the counter; it keeps them from drying out and getting rubbery.