Lemon Garlic Shrimp Pasta (Printable Version)
Succulent shrimp and fresh spinach mingle in a bright lemon sauce over tender pasta, perfect for quick meals.
# What You Need:
→ Pasta
01 - 12 oz linguine or spaghetti
02 - 1 tbsp kosher salt (for pasta water)
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - ½ tsp kosher salt
05 - ¼ tsp freshly ground black pepper
→ Sauce & Vegetables
06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - ¼ tsp crushed red pepper flakes (optional)
09 - 5 oz fresh baby spinach
10 - Zest and juice of 1 large lemon
11 - ¼ cup low-sodium chicken or vegetable broth
12 - 2 tbsp unsalted butter
13 - ¼ cup grated Parmesan cheese
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving
# How-To:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
02 - Pat shrimp dry and season with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side until opaque and lightly golden. Transfer shrimp to a plate.
04 - In the same skillet, add minced garlic and crushed red pepper flakes if using. Sauté for 30 seconds until fragrant.
05 - Add fresh spinach and cook, stirring, until just wilted, about 1 minute.
06 - Stir in lemon zest, lemon juice, and broth. Simmer for 1 minute, scraping up any browned bits.
07 - Reduce heat to low, add unsalted butter, and stir until melted.
08 - Add drained pasta and cooked shrimp to the skillet. Toss to combine, adding reserved pasta water as needed to achieve a silky sauce.
09 - Stir in Parmesan cheese. Adjust seasoning with salt, pepper, or additional lemon juice to taste.
10 - Plate immediately and garnish with chopped parsley, extra Parmesan cheese, and lemon wedges.
# Expert Tips:
01 -
- It comes together in 30 minutes flat, which means elegant dinner without the stress or takeout expense.
- The bright lemon cuts through the richness so perfectly that you'll keep going back for another bite even when you're full.
- Fresh spinach melts right into the sauce, so you get vegetables without that heavy, cooked-down feeling.
02 -
- Don't overcook the shrimp or you'll end up with rubbery texture instead of that tender, buttery bite that makes this dish worth making.
- Reserve your pasta water before draining because that starch is what creates a restaurant-quality sauce that actually clings to the pasta instead of pooling at the bottom of the bowl.
- The lemon zest is not optional flavor; those little flakes are where the brightness actually comes from, so don't skip it even if you have plenty of juice.
03 -
- Buy shrimp that's already peeled and deveined if you can afford it, because life is short and nobody actually enjoys deveining shrimp by hand.
- Toast your pasta bowl by filling it with hot water while the pasta cooks, then empty and dry it before serving so your pasta stays hot longer.