Lemon Garlic Shrimp Pasta

I discovered this dish on a Tuesday night when my fridge held nothing but shrimp, half a lemon, and a bunch of spinach that was starting to wilt. Rather than ordering takeout, I threw together what I had, and somehow the simplicity became the whole point—bright, garlicky, and done in the time it took to boil water. Now it's the first thing I make when I want dinner that tastes like I actually tried, without the fuss.

The first time I made this for someone I was trying to impress, I got nervous about timing and overcooked the shrimp slightly, but the bright lemon juice covered my tracks beautifully. They asked for the recipe before dessert, which told me everything I needed to know about how forgiving this dish actually is.

Ingredients

• Linguine or spaghetti (12 oz): Thin pasta works better here because it clings to the lemony sauce rather than weighing it down—but honestly, use whatever you have.
• Large raw shrimp (1 lb): Pat them completely dry before cooking, or they'll steam instead of getting that quick, golden sear.
• Garlic (4 cloves, minced): Finely mince it so it dissolves almost instantly into the oil and doesn't burn while you're juggling other pans.
• Lemon (1 large): Fresh lemon juice is non-negotiable here—bottled just tastes flat and sad by comparison.
• Fresh baby spinach (5 oz): It wilts down to almost nothing, so don't be shy about the amount.
• Dry white wine or chicken broth (1/4 cup): The wine adds a subtle depth, but broth works just fine if that's what you have.
• Olive oil (3 tbsp): Good quality oil matters because there aren't many other flavors competing with it.
• Unsalted butter (2 tbsp): This rounds out the lemon and brings everything into focus at the end.
• Fresh parsley (2 tbsp, chopped): A sprinkle at the very end brightens the whole dish without overpowering it.
• Parmesan cheese (1/4 cup, optional): Adds a salty, umami note, but leave it off if you want to taste the shrimp and lemon more clearly.

Instructions

Boil the pasta water:

Fill a large pot generously with water, add a handful of salt—it should taste like the sea—and bring it to a rolling boil. The salt is essential because this is your only real chance to season the pasta itself.

Cook the pasta:

Add pasta and stir occasionally to prevent sticking. Cook until just al dente, about 1 minute less than the package suggests, since it'll keep cooking slightly when tossed with the hot sauce. Reserve a full 1/2 cup of starchy pasta water before draining.

Prepare the shrimp:

While the water heats, pat the shrimp dry with paper towels—any moisture will steam them instead of sear them. Toss with salt, black pepper, and red pepper flakes if you like a little heat.

Sear the shrimp:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Place shrimp in a single layer and resist the urge to move them around—let them sit for 1 to 2 minutes per side until they're just pink and opaque. Pull them out and set aside the moment they're done.

Build the sauce:

Lower the heat to medium and add your minced garlic and lemon zest to the same skillet. You'll smell it transform almost immediately—wait about 30 seconds for that fragrant moment, then pour in the wine or broth, scraping up all those golden shrimp bits stuck to the pan. Let it bubble gently for 2 minutes.

Wilt the spinach:

Add the fresh spinach and stir until it collapses into the sauce, about 1 minute. Don't worry if it looks like too much at first—it shrinks dramatically.

Bring it all together:

Return the shrimp to the pan along with the cooked pasta and butter. Toss everything together gently, adding reserved pasta water a splash at a time until the whole dish is silky and coats the noodles. Taste and adjust seasoning.

Finish and serve:

Remove from heat, stir in the fresh parsley, and serve immediately with Parmesan and lemon wedges on the side so people can adjust to their taste.

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I made this for my partner on a random Tuesday after a long day, and somehow the simplicity of it—just a bowl of noodles and shrimp and that clear, bright lemon flavor—felt like exactly what we both needed. Food doesn't always have to be complicated to feel like care.

Why This Dish Works

The genius of lemon garlic shrimp pasta is that each ingredient has a specific job and they all work together without competing. The lemon cuts through the richness of the butter and oil, the garlic adds depth, the spinach adds color and nutrition almost invisibly, and the shrimp brings the protein that makes it feel like a complete meal. Nothing is fighting for attention—they're all just supporting each other.

Timing and Organization

The key to pulling this off smoothly is getting your mise en place ready before you touch a pan—chop your garlic, measure your lemon juice, chop your spinach, and get your shrimp dry and seasoned. Once you start cooking, everything moves quickly, and you won't have time to hunt for ingredients. I learned this the hard way when I was grating Parmesan while the garlic was already burning.

Customizing Your Bowl

This recipe is a solid foundation, but it also welcomes small changes depending on what you have or what you're craving. Red pepper flakes add heat, fresh herbs like basil or dill work beautifully, and some people swear by a splash of heavy cream to make it richer. The spinach can be swapped for arugula or kale if you want something peppery instead of mild, and the wine can absolutely be replaced with more broth if you're not drinking. The core—shrimp, lemon, garlic, pasta—stays the same, but the edges can shift.

• Add a pinch of red pepper flakes to the garlic if you want subtle heat without overpowering the lemon.
• If you have fresh herbs like basil or dill on hand, use them instead of parsley for a completely different flavor direction.
• A splash of heavy cream at the very end makes it feel indulgent, though it's delicious without it.

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This is the kind of dish you make when you want to feel capable in the kitchen without spending your whole evening there. Serve it with crusty bread and a simple salad if you want, but honestly, the pasta and shrimp are probably enough.

Questions & Answers

→ Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.

→ What pasta works best?

Linguine or spaghetti holds the sauce well, but penne or fettuccine are also suitable alternatives.

→ Is the dish spicy?

Red pepper flakes add optional heat; omit them for a milder flavor profile.

→ Can I make it dairy-free?

Substitute the butter with olive oil and skip the Parmesan cheese to make it dairy-free.

→ How do I store leftovers?

Keep in an airtight container in the fridge for up to two days and reheat gently.