Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp and fresh spinach meld in a zesty lemon-garlic pasta for a bright dinner.

# What You'll Need:

→ Pasta

01 - 12 ounces linguine or spaghetti
02 - 1 tablespoon salt (for boiling water)

→ Shrimp

03 - 1 pound large shrimp, peeled and deveined
04 - ½ teaspoon salt
05 - ¼ teaspoon black pepper
06 - ½ teaspoon smoked paprika (optional)

→ Sauce & Vegetables

07 - 2 tablespoons olive oil
08 - 4 cloves garlic, minced
09 - 4 cups fresh baby spinach
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tablespoons)
12 - ¼ cup dry white wine or chicken broth
13 - 2 tablespoons unsalted butter
14 - ⅓ cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley (optional)
16 - Crushed red pepper flakes, to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain, reserving ½ cup of pasta water.
02 - Combine shrimp with salt, black pepper, and smoked paprika, coating evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1 to 2 minutes per side until pink and opaque. Remove from skillet and set aside.
04 - Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
05 - Add fresh baby spinach to the skillet and cook for 1 to 2 minutes until just wilted.
06 - Pour in white wine or chicken broth, lemon zest, and lemon juice. Simmer for 1 to 2 minutes, scraping up any browned bits from the skillet.
07 - Add cooked pasta, butter, Parmesan cheese, and half of the reserved pasta water. Toss to combine, adding more pasta water as needed until the sauce coats the pasta evenly.
08 - Return shrimp to the skillet, toss everything together, and heat through for 1 minute.
09 - Plate immediately, garnished with fresh parsley and crushed red pepper flakes if desired.

# Expert Advice:

01 -
  • It tastes like you spent all day cooking, but you'll be sitting down to eat in half an hour.
  • The lemon and garlic create a sauce so bright and clean it feels lighter than it is.
  • Every bite delivers tender shrimp, silky pasta, and those little pockets of wilted spinach that soak up all the flavor.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what transforms butter and cheese into a real sauce instead of a clumpy mess.
  • Cook the shrimp just until they turn opaque, overcooking makes them rubbery and sad, and nobody wants sad shrimp.
  • Use fresh lemon juice, the bottled stuff tastes flat and won't give you that bright, zesty lift.
03 -
  • Toast the garlic just until it turns golden and fragrant, that's the moment it releases its sweetest flavor without any bitterness.
  • Toss the pasta in the skillet instead of plating it separately, it picks up so much more flavor when it finishes cooking in the sauce.
  • Taste before serving and adjust with a pinch more salt, a squeeze of lemon, or an extra sprinkle of Parmesan until it sings.

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