Lemon Garlic Shrimp Spinach (Printable Version)
A bright pasta dish combining shrimp, spinach, lemon, and garlic for a fresh, flavorful meal.
# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine or spaghetti
→ Vegetables
03 - 4 cups fresh baby spinach
04 - 1 small shallot, finely chopped
→ Aromatics & Flavor
05 - 4 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 teaspoon crushed red pepper flakes
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 2 tablespoons grated Parmesan cheese
→ Oils & Seasoning
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper
→ Garnish
12 - 2 tablespoons chopped fresh parsley
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook in a single layer for 2-3 minutes per side until opaque and pink. Remove and set aside.
03 - Reduce heat to medium. Add shallot to the skillet and sauté for 1 minute. Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
04 - Add spinach and cook, stirring constantly, until wilted, about 2 minutes.
05 - Return shrimp to the skillet. Add cooked pasta, remaining butter, lemon zest, lemon juice, and Parmesan. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
06 - Season with additional salt and pepper to taste. Remove from heat. Sprinkle with parsley and extra Parmesan before serving.
# Chef's Tips:
01 -
- The bright lemon cuts through the richness, making every bite feel balanced and light
- It comes together so quickly that you can have it on the table even on busy weeknights
02 -
- Salt your pasta water aggressively, it should taste like the ocean, not a gentle wave
- Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before cooking
- The sauce will look thin at first but thickens beautifully as it coats the hot pasta
03 -
- Dry your shrimp thoroughly with paper towels before searing for better browning
- Grate your Parmesan fresh from a block, pre grated cheese resists melting smoothly