Lemon Garlic Shrimp Pasta Spinach (Print View)
Succulent shrimp and fresh spinach toss with al dente pasta in a zesty lemon-garlic sauce. Ready in 30 minutes.
# 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
→ 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
16 - Lemon wedges
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Season shrimp evenly with salt, black pepper, and red pepper flakes.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1-2 minutes per side until opaque and just cooked through. Remove and set aside.
04 - Add garlic to the same skillet and sauté 30 seconds until fragrant. Deglaze with white wine or broth, scraping up browned bits. Simmer 2 minutes.
05 - Stir in lemon zest and juice. Return shrimp to the skillet and toss to coat evenly.
06 - Add cooked pasta, spinach, and butter to the skillet. Toss until spinach wilts and sauce coats the pasta, incorporating reserved pasta water as needed for consistency.
07 - Adjust seasoning to taste. Serve immediately topped with fresh parsley, grated Parmesan, and lemon wedges.
# Insider Tips:
01 -
- The sauce comes together in the same pan you cook the shrimp, meaning minimal cleanup and maximum flavor
- Its the kind of meal that looks impressive but comes together faster than you can order takeout
02 -
- Overcooked shrimp becomes rubbery and sad; pull them from the heat the moment they turn opaque throughout
- The pasta water is crucial; it contains starch that helps emulsify the butter and lemon into a silky sauce that clings to every strand
03 -
- Pat your shrimp completely dry before seasoning; wet shrimp will steam instead of getting that gorgeous golden sear
- Add the butter at the very end off the heat to prevent it from separating and losing that silky emulsified texture