Lemon Garlic Shrimp Pasta

The smell of garlic hitting hot olive oil always pulls me straight into the kitchen, no matter what I was doing. One weeknight I had shrimp thawing and a lemon rolling around in the fruit bowl, and this pasta came together in the time it took my family to set the table. It tasted like something from a seaside restaurant, but I was standing in my socks on worn tile. Sometimes the best meals are the ones you don't plan too hard.

I made this for friends who showed up hungry after helping me move furniture, and they went quiet in that good way where forks just keep moving. One of them asked if I went to culinary school. I laughed and said no, I just had shrimp and a lemon. That night it became my go to for when I want to look like I tried harder than I did.

Ingredients

• Linguine or spaghetti (340 g): Long pasta holds onto the lemony sauce and twirls around the shrimp, use whatever shape you have but the tangle matters here.
• Large shrimp (450 g), peeled and deveined: Buy them already prepped if you can, it saves ten minutes and keeps your hands from smelling like the ocean, look for ones that feel firm and smell clean.
• Fresh baby spinach (120 g): It wilts down to almost nothing, which is exactly the point, no one notices it but everyone gets the color and the iron.
• Garlic (4 cloves), minced: This is not the time to be shy, garlic is the backbone here and it should smell like it when you walk in the door.
• Lemon (zest and juice of 1 large): Zest it first before you cut it open, and use a light hand so you dont get the bitter white pith, the juice brightens everything and makes it feel alive.
• Dry white wine (60 ml) or chicken broth: Wine adds a little sharpness and helps scrape up the good browned bits, but broth works fine if youre keeping it simple.
• Unsalted butter (2 tbsp): This is what makes the sauce silky and rich, dont skip it even if you think olive oil is enough.
• Grated Parmesan (40 g): Real Parmesan, not the stuff in the green can, it melts into the sauce and adds that nutty salty finish.
• Olive oil, salt, black pepper, smoked paprika: The basics that make everything else taste like itself, paprika is optional but it gives the shrimp a little warmth and color.

Instructions

Boil the pasta:

Get a big pot of water going with enough salt that it tastes like the sea, then cook your linguine just until it still has a little bite. Save half a cup of that starchy pasta water before you drain, it will help the sauce cling later.

Season and sear the shrimp:

Toss the shrimp with salt, pepper, and a pinch of smoked paprika if you have it, then lay them in a hot skillet with olive oil so they are not crowded. Let them sit for a minute or two per side until they turn pink and just opaque, then pull them out before they get rubbery.

Sauté the garlic:

Turn the heat down a notch and drop in your minced garlic, stirring it around for maybe thirty seconds until it smells like everything good. Dont let it brown or it will taste bitter.

Wilt the spinach:

Toss in the spinach and watch it shrink down fast, just a minute or two until its soft and bright green.

Build the sauce:

Pour in the wine or broth, the lemon zest, and the lemon juice, then let it bubble and reduce for a minute while you scrape up any stuck on bits from the shrimp. This is where the flavor lives.

Toss the pasta:

Add the drained pasta, butter, Parmesan, and a splash of that reserved pasta water, then toss everything together until the sauce coats each strand. Add more pasta water a little at a time if it looks dry.

Finish with shrimp:

Slide the shrimp back into the skillet and toss gently just to warm them through, about a minute. Serve it right away while its hot and glossy.

Save

My neighbor once knocked on my door following the smell of garlic and lemon, and I handed her a bowl through the doorway still in my apron. She texted me an hour later asking for the recipe. I realized then that this dish does not just feed people, it pulls them in and makes them want to stay.

What to Serve With It

A simple green salad with a sharp vinaigrette cuts through the richness, and crusty bread is perfect for mopping up any sauce left in the bowl. I have also set out roasted asparagus or blistered green beans on the side, but honestly the pasta is enough on its own. Pour a cold Sauvignon Blanc or Pinot Grigio and call it a night.

How to Store and Reheat

Leftovers keep in the fridge for up to two days in an airtight container, though the pasta will soak up some of the sauce as it sits. Reheat gently in a skillet over low heat with a splash of water or broth to loosen it up, microwaving makes the shrimp tough so I avoid that. It is best fresh, but lunch the next day still tastes like a win.

Ways to Make It Your Own

Swap the spinach for kale or arugula if thats what you have, or stir in a handful of halved cherry tomatoes with the garlic for a little sweetness. If you want it richer, add a splash of heavy cream when you toss in the butter. You can also use gluten free pasta or swap shrimp for scallops or even chunks of firm white fish.

• Try adding a pinch of crushed red pepper flakes for heat that sneaks up on you.
• Toss in some capers or olives if you like things briny and bold.
• Finish with extra Parmesan and a handful of fresh parsley or basil right before serving.

Save

This is the kind of meal that makes a regular weeknight feel a little special, no occasion required. I hope it lands on your table with the same easy joy it has always brought to mine.

Recipe FAQs

→ How do I prevent shrimp from overcooking?

Cook shrimp just 1–2 minutes per side until pink and opaque. Remove promptly to avoid toughness.

→ Can I substitute spinach with another green?

Kale or Swiss chard work well as alternatives; just adjust cooking time to soften them properly.

→ What type of pasta works best?

Long, thin varieties like linguine or spaghetti complement the light sauce and shrimp perfectly.

→ How to enhance sauce richness?

Adding a splash of heavy cream along with butter creates a creamier, richer sauce texture.

→ What wine pairs well with this dish?

Choose crisp white wines like Sauvignon Blanc or Pinot Grigio to complement the lemon and seafood flavors.