Lemon Garlic Shrimp Pasta (Print version)

Tender shrimp and spinach blend with lemon-garlic sauce in a vibrant, easy-to-make pasta dish.

# Ingredient List:

→ 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.
02 - Sprinkle shrimp with kosher salt and black pepper evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Cook shrimp in a single layer for 1–2 minutes per side until opaque. Remove shrimp and set aside.
04 - Add minced garlic and red pepper flakes to the same skillet; sauté 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 followed by the fresh spinach. Cook until spinach wilts, about 1 minute.
07 - Return shrimp to skillet. Add drained pasta and butter; toss to coat, adding reserved pasta water as needed to achieve a silky sauce.
08 - Remove from heat. Garnish with chopped parsley and serve immediately. Top with Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like restaurant food but comes together faster than ordering delivery.
  • The shrimp stays tender and juicy while the sauce clings to every strand of pasta with perfect balance.
  • Spinach wilts right into the dish without fanfare, adding nutrition nobody has to beg for.
02 -
  • Don't walk away while the shrimp is cooking—the window between perfect and rubbery is maybe forty seconds, and nobody wants sad shrimp.
  • Reserve that pasta water before draining; starchy pasta cooking liquid is magic for loosening sauce and making it coat the noodles.
  • Taste everything before plating—lemon can vary wildly, so add juice slowly and adjust until the sauce tastes bright and alive.
03 -
  • Buy shrimp that smell like ocean and nothing else—old shrimp smell fishy, and no amount of lemon fixes that.
  • Keep the heat medium-high or higher when searing shrimp; low heat means they'll steam and release water instead of developing a quick golden exterior.

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