Lemon Garlic Shrimp Pasta (Printable)

A bright pasta dish featuring shrimp, garlic, lemon, spinach, and spaghetti for quick, flavorful dining.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - ½ tsp salt
05 - ¼ tsp black pepper

→ Sauce & Vegetables

06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - ¼ tsp red pepper flakes (optional)
09 - ½ cup dry white wine or chicken broth
10 - Zest and juice of 1 large lemon
11 - 4 oz fresh baby spinach

→ Finishing

12 - 2 tbsp unsalted butter
13 - ¼ cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp fresh parsley, chopped
15 - Freshly ground black pepper, to taste

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve ½ cup of pasta water and drain the pasta.
02 - While the pasta cooks, pat the shrimp dry and season with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - In the same skillet, add minced garlic and red pepper flakes, if using. Sauté for 30 seconds until fragrant without browning.
05 - Pour in dry white wine or chicken broth and scrape up browned bits from the skillet. Simmer for 2-3 minutes to reduce slightly.
06 - Stir in lemon zest, lemon juice, and fresh spinach. Toss until the spinach wilts, about 1 minute.
07 - Return shrimp to the skillet. Add drained pasta, butter, and Parmesan cheese. Toss to combine, adding reserved pasta water as needed to achieve a silky sauce consistency.
08 - Remove from heat. Stir in chopped parsley and adjust seasoning with additional lemon juice, salt, or black pepper as preferred.
09 - Plate immediately with extra Parmesan and a drizzle of olive oil if desired.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means no excuses for takeout on a busy night.
  • The bright lemon and butter sauce tastes fancy but requires zero fancy techniques.
  • Fresh spinach wilts right into the pasta, sneaking in greens without feeling like a sacrifice.
02 -
  • Overcooking shrimp by even 30 seconds turns them from tender to rubbery, so watch them closely the first time you make this.
  • Pasta water is your secret weapon; it transforms a dry pan into a creamy sauce through science, not cream.
  • Don't skip reserving pasta water before draining—running back to boil more water is nobody's idea of fun.
03 -
  • Set a timer for your shrimp; it's the one thing in this recipe that punishes you for distraction.
  • Cook the pasta to just under al dente because it keeps cooking when you toss it with the hot sauce and shrimp.

Return