Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp sautéed with garlic and spinach in a zesty lemon sauce tossed with pasta.

# What You Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - 1 tbsp salt (for boiling water)

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - ½ tsp salt
05 - ¼ tsp black pepper
06 - ½ tsp smoked paprika (optional)

→ Sauce & Vegetables

07 - 2 tbsp olive oil
08 - 4 cloves garlic, minced
09 - 4 cups fresh baby spinach
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tbsp)
12 - ¼ cup dry white wine (or chicken broth)
13 - 2 tbsp unsalted butter
14 - ⅓ cup grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)
16 - Crushed red pepper flakes, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Drain, reserving ½ cup pasta water.
02 - Pat shrimp dry and season with salt, black pepper, and smoked paprika if using.
03 - Heat olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Lower heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant.
05 - Add fresh spinach and cook for 1–2 minutes until just wilted.
06 - Pour in white wine or chicken broth, lemon zest, and lemon juice. Simmer for 1–2 minutes, scraping any browned bits from the skillet.
07 - Add cooked pasta, butter, Parmesan cheese, and half of the reserved pasta water to the skillet. Toss to combine, adding more pasta water as needed until sauce coats the pasta evenly.
08 - Return shrimp to the skillet. Toss everything together and heat through for 1 minute.
09 - Plate immediately and garnish with chopped parsley and crushed red pepper flakes to taste.

# Expert Tips:

01 -
  • It tastes like you spent an hour in the kitchen but you're done in half that time.
  • The lemon cuts through the richness in a way that makes you want to lick the plate.
  • It's fancy enough for guests but easy enough for a solo Tuesday dinner.
  • One pan, one pot, and you're not stuck scrubbing dishes all night.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce together without making it greasy.
  • If you overcook the shrimp they turn rubbery, so pull them early and let them finish in the sauce.
  • Add the garlic after you lower the heat or it'll burn and taste bitter.
03 -
  • Use the biggest skillet you have so the shrimp sear instead of steaming in their own juice.
  • Zest the lemon directly over the pan so the oils spray into the sauce.
  • Toss the pasta in the skillet instead of pouring sauce over it, the noodles grab flavor better that way.

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