Lemon Garlic Shrimp Pasta Spinach (Printable)
Linguine tossed with shrimp, spinach, and a vibrant lemon-garlic sauce for a bright, savory meal.
# What You'll 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 (optional)
→ 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 (optional)
16 - Lemon wedges
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the 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 the 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 (do not brown). Deglaze with white wine or chicken broth, scraping up any 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 the sauce lightly coats the 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 Tips:
01 -
- The lemon garlic sauce comes together in minutes but tastes like something youd order at a favorite Italian spot
- Shrimp cook so quickly that dinner is ready before you even have time to get hangry
- Spinach wilts right into the pasta, so you get your greens without even trying
02 -
- Overcooked shrimp are tragic and rubbery, so pull them from the heat as soon as they turn pink
- That reserved pasta water is liquid gold, full of starch that helps emulsify the sauce into something silky
- Garlic burns faster than you expect, turning bitter in seconds, so keep it moving once it hits the pan
03 -
- Zest your lemon before juicing it, or you will have a much harder time getting the zest off
- Room temperature shrimp cook more evenly than cold ones straight from the fridge