Lemon Garlic Shrimp Pasta Spinach

The smell of garlic hitting hot olive oil still takes me back to my tiny first apartment kitchen, where I discovered that pasta could feel fancy on a Tuesday. My roommate had brought home fresh shrimp from the coastal market, and we threw this together with whatever we had in the fridge. That night taught me that bright, lemony flavors can transform even the most exhausted weeknight into something special. Now this recipe lives in my regular rotation because it delivers restaurant vibes in under thirty minutes.

Last summer, my sister came over after a terrible day at work, and I made this while she sat at the counter telling me everything. The way the kitchen filled with that zesty, buttery aroma seemed to calm her down before she even took a bite. We ate standing up, twirling pasta and talking until the wine bottle was empty. Some meals just fix things.

Ingredients

• Linguine or spaghetti: I prefer linguine because the flat surface holds onto the sauce better, but either works beautifully here
• Large shrimp: Peeled and deveined saves so much time, and buying them frozen means theyre always ready in your freezer
• Garlic: Thinly sliced gives you mellow sweetness, while minced packs a bigger punch, so choose based on your mood
• Dry white wine: Something you would actually drink, because the flavor really comes through in the sauce
• Lemon: Both zest and juice are nonnegotiable, that zest holds all the fragrant oils that make the dish sing
• Baby spinach: It wilts down so much that four cups might seem like a lot, but trust me, it shrinks dramatically
• Butter: Just two tablespoons finishes the sauce with that velvety richness that makes restaurant pasta so addictive

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook pasta until al dente, but do not forget to reserve that half cup of pasta water before draining

Season the shrimp while you wait:

Toss them with salt, pepper, and red pepper flakes if you like things a little spicy, which I almost always do

Sear the shrimp in hot oil:

Cook them in a single layer for just 1 to 2 minutes per side until they turn pink and opaque, then remove them immediately so they do not turn rubbery

Build the sauce base:

Sauté the garlic for just 30 seconds until fragrant, then deglaze the pan with wine while scraping up all those flavorful browned bits

Add the bright notes:

Stir in the lemon zest and juice, then return the shrimp to the pan so they can soak up all that citrusy goodness

Bring it all together:

Toss in the cooked pasta, spinach, and butter, letting the spinach wilt and the sauce coat everything, adding pasta water if it needs help coming together

Finish with love:

Taste and adjust the seasoning, then serve right away with parsley, Parmesan, and extra lemon wedges on the table

Save

This dish has become my go-to for dinner parties because it looks impressive but I can actually relax while making it. Last time I served it, my friend asked for the recipe before she even finished her first bite. Those moments make the simple act of cooking feel like something bigger.

Make It Your Own

Sometimes I swap in scallops or cubes of chicken when I want something different, and the sauce works beautifully with both. I have also added cherry tomatoes that burst in the pan, creating little pockets of sweetness. The recipe is forgiving enough that you can play with it without worrying about ruining dinner.

Wine Pairing Magic

A crisp Sauvignon Blanc or Pinot Grigio cuts through the richness while echoing the lemon notes in the sauce. I always pour a little for the cook while the pasta boils because cooking with wine should mean drinking some too. Whatever you use to deglaze the pan, pour yourself a glass of the same bottle.

Timing Like A Pro

The trickiest part is getting everything to finish at the same time, so start your pasta water first and have all ingredients prepped before you turn on any heat. I lay everything out on the counter like my own little cooking show station, which keeps me from panicking when the garlic is ready to go in.

• Set out all your ingredients in small bowls before you start cooking
• Keep the pasta water boiling even after draining, in case you need to loosen the sauce
• Have your serving platter warmed and ready so everything stays hot until it hits the table

Save

There is something so satisfying about a pasta dish that feels indulgent but comes together in the time it takes to boil water. I hope this becomes one of those recipes you turn to when you need a little joy on a plate.

Recipe FAQs

→ What type of pasta works best?

Linguine or spaghetti are ideal as they hold the lemon-garlic sauce well and pair beautifully with shrimp and spinach.

→ Can I substitute the shrimp?

Yes, scallops or chicken can be used as alternatives to shrimp for a different protein option.

→ How can I make this dish gluten-free?

Use gluten-free pasta to adapt the dish while preserving its flavors and texture.

→ What adds the lemon flavor?

Lemon zest and fresh lemon juice provide bright, zesty notes that lift the garlic and shrimp beautifully.

→ Is it possible to add more vegetables?

Absolutely, ingredients like cherry tomatoes or asparagus can be incorporated for extra freshness and color.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or Pinot Grigio complements the citrus and seafood flavors nicely.