Lemon Garlic Shrimp Pasta

I used to think good pasta had to simmer for hours until one weeknight I tossed shrimp with garlic and lemon in under twenty minutes. The kitchen smelled like a coastal bistro, and my husband looked up from his laptop, genuinely surprised. That was the night this recipe earned its spot in our regular rotation, proving that vibrant flavor doesn’t need complexity.

I made this for friends on a Friday night when I was too tired to plan anything elaborate. We ate straight from the skillet with extra Parmesan and wine, laughing about how restaurant-worthy it looked. One friend asked for the recipe twice before leaving, and I realized simplicity can be the most impressive thing you serve.

Ingredients

• Linguine or spaghetti (340 g): Use whatever long pasta you have on hand, the sauce clings beautifully to either, and cooking it just to al dente keeps the texture perfect when you toss everything together.
• Large shrimp (450 g, peeled and deveined): Fresh or frozen both work, just make sure they’re completely thawed and patted dry so they sear instead of steam.
• Smoked paprika (½ tsp, optional): This adds a subtle warmth and a hint of color to the shrimp, though plain salt and pepper work too if you want it more classic.
• Olive oil (2 tbsp): A good quality oil makes a difference here since it’s part of the base flavor, not just cooking fat.
• Garlic (4 cloves, minced): Fresh is essential, the quick sauté releases that sweet, mellow aroma that defines the whole dish.
• Fresh baby spinach (120 g): It wilts down to almost nothing but adds color, nutrition, and a tender contrast to the shrimp.
• Lemon (zest and juice of 1 large): The zest brings fragrant oils and the juice gives that bright, tangy punch that wakes up every other ingredient.
• Dry white wine (60 ml): Use something you’d drink, it deglazes the pan and adds depth, though chicken broth works in a pinch.
• Unsalted butter (2 tbsp): Stirred in at the end, it creates a silky, glossy sauce that coats the pasta like a hug.
• Grated Parmesan cheese (40 g): Freshly grated melts into the sauce better than pre-shredded and adds that nutty, salty finish.
• Fresh parsley (2 tbsp, optional): A handful of chopped parsley brightens the plate and makes it feel finished.
• Crushed red pepper flakes: Just a pinch if you like a little heat, it plays beautifully with the lemon.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, add the linguine, and cook until it’s just al dente, tender but still with a little bite. Drain it in a colander but save half a cup of that starchy pasta water, it’s the secret to a sauce that clings.

Season and sear the shrimp:

Toss the shrimp with salt, pepper, and smoked paprika, then heat olive oil in a large skillet over medium-high heat and cook them in a single layer for about a minute or two per side until they turn pink and opaque. Remove them to a plate so they don’t overcook while you build the sauce.

Sauté the garlic:

Lower the heat to medium, add the minced garlic to the same skillet, and let it sizzle for about thirty seconds until it smells sweet and toasty. Watch it closely, garlic goes from golden to burnt in a heartbeat.

Wilt the spinach:

Toss in the fresh spinach and stir it around for a minute or two until it collapses into soft, dark green ribbons.

Deglaze with wine and lemon:

Pour in the white wine, lemon zest, and lemon juice, then let it simmer for a minute or two, scraping up any flavorful browned bits stuck to the pan. This is where the sauce starts to come alive.

Toss with pasta and butter:

Add the drained pasta, butter, Parmesan, and half the reserved pasta water, then toss everything together until the sauce turns glossy and coats every strand. If it looks dry, add more pasta water a splash at a time.

Return the shrimp:

Nestle the shrimp back into the skillet, toss gently to warm them through for about a minute, and let them soak up a little of that lemony goodness.

Serve hot:

Divide among plates or bowls, sprinkle with parsley and red pepper flakes if you like, and serve immediately while it’s still steaming.

Save

The first time I served this to my kids, my youngest declared it fancy enough for a celebration. Now it’s our go-to for birthdays, good report cards, or honestly any Tuesday that needs a little spark, and I love how something so simple can feel so special.

Variations and Substitutions

If you want it richer, stir in a splash of heavy cream with the butter for a luscious, almost Alfredo-like finish. You can swap the spinach for kale if you like something heartier, just give it an extra minute to soften, or use gluten-free pasta if that’s what your table needs. I’ve also made this with chicken broth instead of wine when I didn’t have an open bottle, and it still tasted wonderful.

Pairing and Serving Suggestions

A crisp, cold Sauvignon Blanc or Pinot Grigio echoes the lemon and cuts through the butter beautifully, though sparkling water with a lemon wedge works just as well. Serve this with a simple green salad dressed in olive oil and a hunk of crusty bread to soak up every last drop of sauce, and you’ve got a meal that feels complete without any fuss.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to two days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of broth or water in a skillet over low heat and toss gently until warmed through, the shrimp can get tough if you microwave it too hard. Honestly, this is best enjoyed fresh, but I’ve been known to eat it cold straight from the container at midnight, and it still makes me smile.

• Store in the fridge within two hours of cooking to keep it safe.
• Reheat gently on the stovetop with a little liquid to revive the sauce.
• Avoid freezing, shrimp and pasta don’t love the texture change after thawing.

Save

This dish taught me that the best dinners don’t need long ingredient lists or hours of prep, just good ingredients treated with a little care and a lot of love. I hope it brings as much light to your table as it has to mine.

Recipe FAQs

→ How should the shrimp be prepared before cooking?

Peel and devein the shrimp, then season with salt, black pepper, and optionally smoked paprika for added depth.

→ Can I substitute baby spinach with other greens?

Yes, kale or Swiss chard can be used as alternatives, offering similar texture and nutrients.

→ What pasta types work best for this dish?

Linguine or spaghetti are ideal due to their ability to hold the lemony sauce well.

→ Is it possible to add extra creaminess?

Adding a splash of heavy cream alongside the butter enriches the sauce with creamy texture.

→ What wine pairs well with this meal?

A crisp Sauvignon Blanc or Pinot Grigio complements the bright lemon and garlic flavors beautifully.