Lemon Garlic Shrimp Pasta (Printable View)

A bright, flavorful dish featuring shrimp, garlic, spinach, and lemon for a quick, elegant dinner.

# Ingredient List:

→ 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, plus more for serving

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water and drain pasta.
02 - Pat shrimp dry and season with kosher salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side until opaque and lightly golden. Remove shrimp and set aside.
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 - Add lemon zest, juice, and broth to the skillet. Simmer for 1 minute, scraping up any browned bits.
07 - Reduce heat to low. Stir in unsalted butter 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 consistency.
09 - Stir in grated Parmesan cheese. Adjust seasoning with salt, pepper, or additional lemon juice as desired.
10 - Plate immediately, garnished with chopped parsley, extra Parmesan, and lemon wedges.

# Expert Suggestions:

01 -
  • It tastes like you spent an hour cooking but you'll be eating in less time than it takes to watch a sitcom.
  • The lemon brightens everything without being pushy, and the garlic does that thing where it makes your kitchen smell like a bistro.
  • You can skip the fancy plating and it still looks impressive enough to serve to guests who show up unannounced.
02 -
  • Don't skip reserving the pasta water, it has starch that makes the sauce cling instead of sliding off like plain water would.
  • Pull the shrimp off the heat the second they turn opaque or they'll go from tender to tough in about ten seconds.
  • If your sauce looks broken or oily, a tablespoon of pasta water and some vigorous tossing will bring it back together.
03 -
  • Cook your pasta one minute less than the package says, then finish it in the sauce so it soaks up all that lemony goodness.
  • Use tongs to toss everything together instead of a spoon, it coats the pasta way more evenly and feels more fun.
  • If you're doubling the recipe, cook the shrimp in two batches so they sear instead of steam.

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