Lemon Garlic Shrimp Pasta (Printable Version)
Bright shrimp and spinach tossed with linguine in a lemon-garlic sauce with Parmesan and fresh herbs.
# Ingredient List:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz linguine or spaghetti
→ Vegetables
03 - 4 cups fresh baby spinach
04 - 1 small shallot, finely chopped
→ Aromatics & Flavor
05 - 4 cloves garlic, minced
06 - Zest and juice of 1 large lemon
07 - 1/4 teaspoon crushed red pepper flakes, optional
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 2 tablespoons grated Parmesan cheese, plus more for serving
→ Oils & Seasoning
10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer, season with salt and pepper, and cook for 2-3 minutes per side until opaque and pink. Remove shrimp and set aside.
03 - Reduce heat to medium. In the same skillet, add shallot and sauté for 1 minute. Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
04 - Add spinach and cook, stirring, until wilted, about 2 minutes.
05 - Return shrimp to the skillet. Add cooked pasta, remaining butter, lemon zest, lemon juice, and Parmesan. Toss to combine, adding reserved pasta water as needed to create a silky sauce.
06 - Season with additional salt and pepper to taste. Remove from heat. Sprinkle with parsley and extra Parmesan before serving.
# Expert Tips:
01 -
- It comes together faster than delivery and tastes like you planned it for days.
- The sauce clings to every strand of pasta without any heavy cream weighing it down.
02 -
- Overcooked shrimp turn rubbery fast; pull them when they just lose their translucency.
- Cold pasta water will break your sauce; keep it warm in a mug nearby.
03 -
- Buy shell-on shrimp and peel them yourself; the shells make an incredible stock for another day.
- Grate your Parmesan fresh; the pre-shredded stuff contains anti-caking agents that resist melting.