Lemon Garlic Shrimp Pasta (Printable Version)
Juicy shrimp and fresh spinach combine with lemon-garlic sauce over tender pasta.
# What You Need:
→ Pasta
01 - 12 oz linguine or spaghetti
→ Shrimp
02 - 1 lb large shrimp, peeled and deveined
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Sauce and Vegetables
05 - 2 tbsp olive oil
06 - 4 cloves garlic, minced
07 - 1/4 tsp 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 tbsp unsalted butter
12 - 2 tbsp chopped fresh parsley
13 - Grated Parmesan cheese, for serving (optional)
# How-To Steps:
01 - Boil linguine or spaghetti in a large pot of salted water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Sprinkle shrimp with kosher salt and freshly ground black pepper evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Cook shrimp in a single layer for 1 to 2 minutes on each side until opaque. Transfer to a plate.
04 - In the same skillet, add minced garlic and optional red pepper flakes. Cook for 30 seconds until fragrant.
05 - Pour in white wine or chicken broth, scraping browned bits from the skillet. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon zest and juice, then add fresh spinach. Cook until spinach wilts, approximately 1 minute.
07 - Return shrimp to skillet, add drained pasta and unsalted butter. Toss well, adding reserved pasta water gradually to form a smooth sauce.
08 - Remove from heat, sprinkle with chopped parsley. Serve immediately, optionally topped with grated Parmesan cheese.
# Helpful Tips:
01 -
- It tastes like you spent hours in the kitchen when you actually spent twenty minutes, which feels like magic.
- The lemon-garlic sauce clings to every strand of pasta so beautifully you won't miss cream or heavy ingredients.
- Fresh spinach wilts right into the pan, sneaking greens into what feels like pure indulgence.
- It works for weeknight dinners and impresses guests equally well.
02 -
- Don't overcook the shrimp or it turns rubbery; the moment it's opaque, it's done—this happens faster than you think.
- Save that pasta water before you drain it; the starch in it is what transforms these ingredients into something silky instead of just mixed together.
- Fresh lemon juice is non-negotiable here; bottled lemon juice tastes flat by comparison and changes the whole dish.
03 -
- Pat the shrimp completely dry before cooking; any moisture keeps them from getting that beautiful golden crust.
- Don't crowd the skillet when searing the shrimp; give them space to sear instead of steam, even if it means cooking in batches.
- Taste the pasta water before you drain it; if it's not salty enough, your final dish will taste flat no matter what else you do.