Lemon Garlic Shrimp Pasta (Printable Version)
Juicy shrimp, garlic, lemon, and spinach tossed with tender linguine for a zesty meal.
# What You'll Need:
→ Pasta
01 - 12 oz linguine or spaghetti
02 - Salt, as needed for pasta water
→ Shrimp
03 - 1 lb large raw 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 - 3 tbsp olive oil
08 - 4 cloves garlic, finely minced
09 - Zest of 1 lemon
10 - Juice of 1 large lemon (approx. 3 tbsp)
11 - 5 oz fresh baby spinach
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tbsp unsalted butter
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup grated Parmesan cheese, optional
16 - Lemon wedges, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - Pat shrimp dry and toss with salt, black pepper, and red pepper flakes if using.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Reduce heat to medium. Add garlic and lemon zest to the skillet and sauté for 30 seconds until fragrant.
05 - Add white wine or broth and lemon juice to the skillet, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
06 - Add fresh baby spinach and cook, stirring, until wilted, about 1 minute.
07 - Return shrimp to the pan along with cooked pasta and butter. Toss thoroughly, adding reserved pasta water gradually until desired sauce consistency is achieved.
08 - Remove from heat, stir in chopped parsley, adjust seasoning to taste, and serve immediately with optional Parmesan cheese and lemon wedges.
# Expert Tips:
01 -
- It comes together in 30 minutes flat, which means weeknight dinner without stress or cleanup drama.
- The combination of lemon, garlic, and shrimp is genuinely hard to mess up, so you'll feel like a better cook than you probably are.
- Spinach sneaks in so naturally you won't notice it's there, but your body definitely will.
02 -
- Overcooked shrimp becomes rubbery fast—the moment they turn pink and opaque, they're done, so don't walk away from the pan.
- The pasta water is your secret weapon; the starch helps the sauce cling to the noodles instead of pooling at the bottom of the plate.
- Lemon juice added at the very end tastes bright and fresh, but added too early it can turn bitter, so save most of it for when you're about to serve.
03 -
- Buy shrimp frozen and thaw them in the fridge the day before—they're fresher than the pre-thawed stuff at the counter and cost less.
- If you don't have white wine, use chicken or vegetable broth, or even a splash of the pasta water to build the sauce.
- Finish with a squeeze of fresh lemon juice right at the table so the brightness stays clear and doesn't fade into the background.