Lemon Garlic Shrimp Pasta

I threw this together on a Wednesday night when the fridge was nearly empty and my sister called to say she was stopping by. The shrimp had been sitting in the freezer, the spinach was wilting, and somehow it all came together into something that made her ask for the recipe three times before she left. Sometimes the best meals are the ones you don't overthink.

My neighbor brought over a bottle of white wine one evening and we ended up making this on the spot. We stood around the stove with forks, tasting straight from the pan, and I remember thinking how rare it is to feel that relaxed while cooking. The garlic smelled so good she opened my kitchen window so it would drift into the hallway.

Ingredients

• Linguine or spaghetti (340 g): I like linguine because it catches the sauce better, but spaghetti works just as well if that's what you have.
• Large shrimp (450 g), peeled and deveined: Buy them already cleaned if you can, it saves so much time and your hands won't smell like the ocean.
• Salt and black pepper: Season the shrimp before they hit the pan, it makes all the difference in flavor.
• Smoked paprika (½ tsp, optional): This is my secret, it adds a subtle smokiness that people can never quite place.
• Olive oil (2 tbsp): Use something decent, you'll taste it in the final dish.
• Garlic (4 cloves, minced): Fresh garlic only, the jarred stuff doesn't have the same punch.
• Fresh baby spinach (120 g): It cooks down to almost nothing, so don't be shy with the handful.
• Lemon (zest and juice of 1 large): Zest it first before you juice it, trust me on this.
• Dry white wine (60 ml): I use whatever's open in the fridge, chicken broth works if you don't have wine.
• Unsalted butter (2 tbsp): This makes the sauce silky and ties everything together.
• Parmesan cheese (40 g, grated): Freshly grated melts better and tastes sharper than the pre-shredded kind.
• Fresh parsley (2 tbsp, chopped): Optional but it makes the plate look alive.
• Crushed red pepper flakes: I always add more than I think I need.

Instructions

Boil the pasta:

Get a big pot of water boiling with a tablespoon of salt, then drop in the linguine. Cook it until it still has a little bite, then drain but save half a cup of that starchy water. You'll need it later to loosen the sauce.

Season the shrimp:

Toss the shrimp with salt, pepper, and smoked paprika if you're using it. Let them sit for a minute while you heat the pan.

Sear the shrimp:

Heat olive oil in a large skillet over medium-high until it shimmers, then lay the shrimp in a single layer. Cook one to two minutes per side until they turn pink and curl up, then pull them out and set them aside.

Sauté the garlic:

Lower the heat to medium and toss in the garlic. Stir it around for about thirty seconds until it smells incredible but doesn't brown.

Wilt the spinach:

Add the spinach and let it cook down for a minute or two, stirring so it wilts evenly. It'll shrink fast.

Build the sauce:

Pour in the white wine, lemon zest, and lemon juice. Let it bubble for a minute or two, scraping up any browned bits stuck to the pan.

Toss the pasta:

Add the drained pasta, butter, Parmesan, and half the reserved pasta water. Toss everything together until the sauce clings to the noodles, adding more water if it looks dry.

Finish with shrimp:

Slide the shrimp back into the skillet and toss for another minute until everything is hot and glossy.

Serve:

Plate it up right away and sprinkle with parsley and red pepper flakes if you want.

Save

I made this for my dad's birthday last year and he went quiet for a minute after the first bite. He's not usually dramatic about food, but he looked up and said it reminded him of a place we used to go when I was little. I hadn't been trying to recreate anything, but somehow the lemon and garlic brought him back there.

What to Do with Leftovers

This doesn't reheat perfectly because the shrimp can get tough, but I've eaten it cold straight from the fridge and it still tastes good. If you want to warm it up, do it gently in a skillet with a splash of water or broth, just until it's barely heated through. Don't microwave it.

Swaps That Actually Work

I've used kale instead of spinach when that's what I had, just chop it finer and give it an extra minute to soften. Gluten-free pasta works fine, and if you want it richer you can stir in a little cream with the butter. Chicken broth in place of wine is totally fine, you'll lose a bit of acidity but it still tastes great.

Pairing and Serving Ideas

I usually pour a cold Sauvignon Blanc or Pinot Grigio with this, something crisp that won't fight the lemon. A simple side salad with olive oil and vinegar is enough, or some crusty bread to soak up the sauce. My brother likes to add extra Parmesan at the table, which I don't stop him from doing.

• Serve it in shallow bowls so the sauce pools at the bottom.
• Have extra lemon wedges on the side for anyone who wants more brightness.
• If you're feeding kids, go easy on the red pepper flakes or leave them off entirely.

Save

This is the kind of dish that makes you feel capable, even on nights when you're not sure what you're doing. It comes together fast, tastes like something special, and somehow always turns out right.

Recipe FAQs

→ What pasta works best with this dish?

Linguine or spaghetti are ideal for holding the light lemon garlic sauce and complementing the shrimp and spinach.

→ Can I substitute the white wine in the sauce?

Yes, dry white wine can be replaced with chicken broth or vegetable broth to maintain flavor without alcohol.

→ How should the shrimp be cooked for best texture?

Sauté shrimp over medium-high heat 1–2 minutes per side until pink and opaque to keep them tender and juicy.

→ Is it possible to add extra creaminess?

A splash of heavy cream added with butter enriches the sauce, giving it a silkier texture.

→ What are good garnishes for this dish?

Chopped fresh parsley and crushed red pepper flakes add freshness and a touch of heat, enhancing the overall flavor.

→ Can spinach be substituted?

Kale or other leafy greens can be used instead of spinach, but adjust cooking time until just wilted.