Save to Pinterest This dish combines tender shrimp with fresh spinach and linguine, all tossed in a bright lemon-garlic sauce. The garlic is sautéed until fragrant then simmered with lemon juice and broth, creating a zesty base. Wilted spinach adds freshness, while butter and reserved pasta water build a silky texture. The shrimp are seared for a delicate pink finish, and the pasta is garnished with parsley and optional Parmesan for depth. Ready in under 40 minutes, it’s a satisfying, easy-to-make meal bursting with bright, savory flavors.
The first time I made this for my sister on a rainy Tuesday, she literally stopped mid-bite to ask what kind of restaurant magic I'd pulled off. We'd both had exhausting days at work, and something about bright lemon and garlic felt like sunshine breaking through clouds. Now it's our standing comfort-food rescue whenever life feels overwhelming.
Last summer, my neighbor caught the garlic wafting through our shared wall and knocked on my door with a bottle of white wine. We ended up eating this on her fire escape with paper plates, watching the city lights flicker on. Sometimes the best dinner parties happen completely by accident.
Ingredients
- Linguine or spaghetti (340 g/12 oz): Long strands capture the silky sauce beautifully, though penne works if thats what you have on hand
- Large shrimp (450 g/1 lb): Pat them thoroughly dry before cooking for the best sear
- Salt and black pepper: A generous seasoning here makes all the difference
- Paprika (optional): Adds a lovely subtle warmth and gorgeous color
- Olive oil (3 tbsp): Use something you'd happily drizzle over bread
- Garlic (4 cloves): Freshly minced releases way more flavor than pre-crushed
- Red pepper flakes: Even a tiny pinch wakes up the whole dish
- Lemon (1 whole): Both zest and juice create layers of brightness
- Broth (120 ml/1/2 cup): Low-sodium keeps you in control of seasoning
- Baby spinach (100 g/3 cups): Wilts down into silky ribbons that coat every strand
- Unsalted butter (2 tbsp): Creates that velvety restaurant-finish
- Fresh parsley (2 tbsp): Adds a pop of color and fresh herbal notes
- Parmesan and lemon wedges: The finishing touches that make it feel complete
Instructions
- Get your pasta going:
- Drop that linguine into salted boiling water and cook until it's got that perfect al dente bite. Before draining, scoop out a mugful of that starchy cooking water—liquid gold for later.
- Prep your shrimp:
- Give those beauties a thorough pat-down with paper towels, then season them with salt, pepper, and paprika.
- Sear the shrimp:
- Heat 2 tablespoons olive oil in your big skillet over medium-high heat. Arrange shrimp in a single layer and cook for 1 to 2 minutes per side until they're pink and opaque.
- Build the flavor base:
- In the same pan, add your remaining olive oil and garlic. Let it sizzle for just 30 seconds until fragrant, then toss in red pepper flakes and lemon zest.
- Create the sauce:
- Pour in lemon juice and broth, using your wooden spoon to scrape up all those delicious browned bits. Let it bubble for 2 minutes while it thickens slightly.
- Add the spinach:
- Toss in your spinach and stir for about 1 minute until it just wilts. Don't overcook it—nobody likes sad, soggy greens.
- Bring it all together:
- Lower the heat and add cooked pasta, butter, and half your parsley. Toss everything together, adding that reserved pasta water bit by bit until the sauce clings to each strand.
- Final toss:
- Return those gorgeous shrimp to the pan and give everything one last gentle toss. Taste and add more salt or pepper if needed.
- Plate it up:
- Serve immediately while the steam is still rising, finishing with remaining parsley, grated Parmesan, and lemon wedges on the side.
Save to Pinterest This recipe became my go-to the night my partner got promoted. I wanted to celebrate but didn't want to spend hours at the stove instead of with them. Watching them close their eyes and savor that first bite made me realize food is love when you cook with someone's happiness in mind.
Making It Your Own
Swap in arugula if you want something peppier, or toss in halved cherry tomatoes when you add the spinach for little bursts of sweetness. I've used whole wheat pasta when I wanted extra fiber, and nobody noticed the difference.
Wine Pairings That Work
A crisp Sauvignon Blanc cuts through the richness perfectly, or try a Pinot Grigio if you prefer something lighter. On days when I'm feeling fancy, I'll grab a dry Vermentino that makes the lemon notes sing.
Timing & Prep Secrets
Mise en place is everything here—have everything measured and chopped before you start cooking. Once that shrimp hits the pan, the recipe moves fast. I keep my lemon already zested and juiced in small bowls, ready to go.
- Set out all ingredients before turning on any heat
- Clean as you go if possible, starting the soak water while pasta cooks
- Warm your serving bowls in the oven for restaurant-style presentation
Save to Pinterest There's something so satisfying about a dish that looks impressive but comes together in under 40 minutes. This pasta has saved countless weeknights and made ordinary evenings feel like celebrations.
Recipe FAQs
- → What type of pasta works best?
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Linguine or spaghetti work well as they hold the lemon-garlic sauce perfectly while complementing the shrimp and spinach.
- → Can I substitute the spinach with other greens?
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Yes, arugula is a great alternative for a peppery twist, or kale for a heartier texture.
- → How do I prevent shrimp from overcooking?
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Sear shrimp quickly on medium-high heat for 1–2 minutes per side until just pink and opaque to retain tenderness.
- → Is it necessary to reserve pasta water?
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Reserving pasta water helps loosen the sauce and allows it to cling better to the pasta, enhancing overall texture.
- → Can I make this dish dairy-free?
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Yes, omit butter and Parmesan or use plant-based alternatives to keep the flavors intact without dairy.
