Lemon Garlic Shrimp Pasta (Printer-friendly)

A quick dish combining shrimp, spinach, pasta, and zesty lemon garlic sauce for a flavorful meal.

# 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 Make It:

01 - Boil pasta in a large pot of salted water until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - Season shrimp with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Remove shrimp and set aside.
04 - In the same skillet, add minced garlic and optional red pepper flakes. Sauté for 30 seconds until fragrant.
05 - Pour in white wine or chicken broth, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
06 - Stir in lemon zest and juice, then add spinach. Cook until wilted, about 1 minute.
07 - Return shrimp to skillet. Add drained pasta and butter. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
08 - Remove from heat, sprinkle with chopped parsley, and serve immediately. Top with Parmesan if desired.

# Expert Tips:

01 -
  • It comes together in 30 minutes, which means you can actually make it on a weeknight without the takeout app tempting you.
  • The sauce does something magical—it's silky and bright at the same time, neither heavy nor thin.
  • Shrimp tastes restaurant-quality when you nail the timing, and this recipe makes it nearly foolproof.
02 -
  • Don't overcook the shrimp—they go from just done to rubbery in about 30 seconds, and there's no fixing it after that happens.
  • That reserved pasta water isn't optional; it's what turns everything into a silky sauce instead of a dry mess with toppings.
  • Zest the lemon before you juice it, or you'll end up with your hands covered in juice trying to grip a half lemon against a microplane.
03 -
  • Buy shrimp from the fish counter if possible—they're fresher, and the fishmonger can peel them for you, which saves time and smell.
  • Have everything prepped before you start cooking; this dish moves fast, and there's no time to mince garlic while something's burning.

Return