Lemon Garlic Shrimp Pasta (Printable)
Tender shrimp and spinach in a lemon garlic sauce tossed with spaghetti for a bright meal.
# Ingredient List:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Vegetables
06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - 1/4 tsp red pepper flakes (optional)
09 - 1/2 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 - 1/4 cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp fresh parsley, chopped
15 - Freshly ground black pepper, to taste
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While the pasta cooks, pat the shrimp dry and season with salt and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
04 - In the same skillet, add garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant, but not browned.
05 - Pour in the white wine (or chicken broth) and scrape up any browned bits. Simmer for 2-3 minutes to reduce slightly.
06 - Add lemon zest, lemon juice, and spinach. Toss until the spinach is wilted, about 1 minute.
07 - Return the cooked shrimp to the skillet. Add the drained pasta, butter, and Parmesan. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
08 - Remove from heat. Stir in parsley and adjust seasoning with more lemon juice, salt, or pepper to taste.
09 - Serve immediately with extra Parmesan and a drizzle of olive oil, if desired.
# Expert Advice:
01 -
- Ready in 30 minutes flat, so those nights when you're starving and impatient actually work out.
- Shrimp and lemon are basically best friends, and somehow the spinach just slides in like it was always meant to be there.
- The sauce clings to every strand of pasta in this silky, buttery way that feels indulgent without any fuss.
02 -
- Dry shrimp are essential—wet shrimp steam instead of sear, and you'll lose that gorgeous caramelization that makes them taste like restaurant-quality.
- Don't skip reserving the pasta water because that starchy liquid is what transforms a collection of ingredients into a unified, silky dish.
- Taste constantly as you cook because the acidity of the lemon varies by fruit, and you might need more or less juice to make it sing for your particular palate.
03 -
- Buy shrimp from a fishmonger or the seafood counter rather than the frozen bags if you can, because the texture and flavor are noticeably better and worth the small price difference.
- Use a microplane zester instead of a regular zester for the lemon because the zest distributes more evenly through the sauce and you get true lemon flavor in every bite.