Lemon Garlic Shrimp Pasta (Printable Version)

Bright linguine tossed with shrimp, spinach, garlic, and a zesty lemon sauce for a quick, tasty meal.

# What You Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - 1 tbsp salt (for boiling water)

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - ½ tsp smoked paprika (optional)

→ Sauce & Vegetables

07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 4 cups fresh baby spinach
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tbsp)
12 - ¼ cup dry white wine or chicken broth
13 - 2 tbsp unsalted butter
14 - ⅓ cup grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)
16 - Crushed red pepper flakes, to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente following package instructions. Drain pasta, reserving ½ cup of cooking water.
02 - In a bowl, toss shrimp with salt, black pepper, and smoked paprika if using.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
04 - Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Add spinach and sauté 1 to 2 minutes until just wilted.
05 - Pour in white wine or chicken broth along with lemon zest and lemon juice. Simmer 1 to 2 minutes, scraping up browned bits from the bottom of the skillet.
06 - Add cooked pasta, butter, Parmesan cheese, and half of the reserved pasta water to the skillet. Toss to combine, adding more pasta water as needed to achieve a silky sauce coating the noodles.
07 - Return shrimp to the skillet, toss gently to mix, and heat through for 1 minute.
08 - Plate immediately and garnish with chopped parsley and crushed red pepper flakes if desired.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you planned it all week.
  • The lemon cuts through the richness in a way that makes you want another bite immediately.
  • You probably have most of these ingredients already, and the shrimp cooks so quickly theres no waiting around.
02 -
  • Don't overcook the shrimp or they turn into rubbery little erasers, pull them the second they curl and turn opaque.
  • Reserve that pasta water before you drain, it's the only thing that will bring a broken sauce back to life.
  • Add the garlic after you lower the heat, high heat burns it in seconds and makes everything taste acrid.
03 -
  • Zest your lemon before you juice it, trying to zest a juiced lemon is a frustrating mess.
  • Use tongs to toss the pasta, not a spoon, it gives you control and keeps the strands from clumping.
  • Taste the sauce before serving and adjust with more lemon, salt, or Parmesan until it makes you smile.

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