Lemon Garlic Shrimp Pasta (Printable Version)

Succulent shrimp and fresh spinach tossed with linguine in a tangy lemon-garlic sauce.

# What You'll Need:

→ Pasta

01 - 12 oz linguine or spaghetti

→ Shrimp

02 - 1 lb large shrimp, peeled and deveined
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp paprika (optional)

→ Sauce & Vegetables

06 - 3 tbsp olive oil
07 - 4 cloves garlic, minced
08 - 1/4 tsp red pepper flakes (optional)
09 - Zest of 1 lemon
10 - Juice of 1 large lemon (about 3 tbsp)
11 - 1/2 cup low-sodium chicken or vegetable broth
12 - 3 cups baby spinach, washed
13 - 2 tbsp unsalted butter
14 - 2 tbsp chopped fresh parsley

→ To serve

15 - Freshly grated Parmesan cheese (optional)
16 - Lemon wedges

# Method:

01 - Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp dry and coat with salt, pepper, and paprika.
03 - Heat 2 tbsp oil in skillet over medium-high. Cook shrimp 1–2 minutes per side until pink. Remove to plate.
04 - Add remaining oil and garlic to skillet. Sauté 30 seconds. Add red pepper flakes and lemon zest.
05 - Pour in lemon juice and broth, scraping up browned bits. Simmer 2 minutes.
06 - Add spinach and stir until just wilted, about 1 minute.
07 - Reduce heat to low. Add pasta, butter, and half parsley. Toss with pasta water to achieve desired consistency.
08 - Return shrimp to pan and toss. Adjust seasoning. Serve with remaining parsley, Parmesan, and lemon wedges.

# Chef's Tips:

01 -
  • Everything happens in one skillet, meaning less cleanup and more time to actually eat
  • The sauce comes together with ingredients you probably already have in your pantry
  • It hits that perfect balance between light enough for summer and satisfying enough for a proper dinner
02 -
  • Overcooked shrimp becomes rubbery, so pull them from the heat the moment they turn pink
  • The pasta water is the secret ingredient that makes your sauce glossy and cohesive
  • Garlic burns faster than you think, 30 seconds is all it needs before adding liquid
03 -
  • Buy deveined shrimp but still run your knife down the back to remove any remaining vein for the cleanest taste
  • Have all ingredients measured and ready before you start, this dish moves fast once the heat is on

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