Lemon Garlic Shrimp Pasta Spinach

There's something about the smell of garlic hitting hot oil that makes everything feel like dinner is already halfway done. I discovered this lemon garlic shrimp pasta on a weeknight when I had hungry people at my table and exactly thirty minutes before they arrived—the kind of constraint that forces you to cook something honest and fast. The bright lemon juice cuts through the richness in a way that feels almost elegant, and somehow spaghetti tossed with pink shrimp and wilted spinach tastes like you spent hours planning instead of minutes executing.

I made this for a friend who had just moved to the city and felt a little lost in her new apartment, and watching her face when she tasted it—that moment when good food becomes a small anchor—reminded me that cooking for people is its own kind of language. The pasta was still steaming, the shrimp had that perfect pink-and-tender thing going on, and suddenly her kitchen didn't feel so empty anymore.

Ingredients

• Spaghetti or linguine (340 g or 12 oz): The thinner shape lets the silky sauce cling to every strand, and you'll want to cook it just until it offers a gentle resistance when you bite it.
• Large shrimp, peeled and deveined (450 g or 1 lb): Pat them completely dry before they hit the pan, otherwise they'll steam instead of sear, and you'll lose that caramelized edge.
• Olive oil (2 tbsp): This is where the foundation of flavor starts, so use something you'd actually taste on bread.
• Garlic, minced (4 cloves): Fresh garlic matters here because it's not hiding under other flavors—watch it like a hawk so it turns golden and fragrant, never brown.
• Red pepper flakes (1/4 tsp, optional): A whisper of heat that wakes everything up without overpowering the lemon and butter.
• Dry white wine or chicken broth (120 ml or 1/2 cup): The wine adds a subtle depth that broth can't quite match, but both work.
• Lemon, zest and juice (1 large): Use fresh lemon, never the bottled kind—zest it before you cut it in half and juice it, and taste as you go because every lemon is different.
• Fresh baby spinach (120 g or 4 oz): It wilts down to almost nothing in seconds, so don't be shy with the amount.
• Unsalted butter (2 tbsp): This finishes the sauce and makes it silky, so don't skip it even if you're trying to be healthy.
• Grated Parmesan cheese (30 g or 1/4 cup): Freshly grated tastes worlds better than the pre-grated kind, and you'll notice the difference immediately.
• Fresh parsley, chopped (2 tbsp): Stir it in at the very end so it stays bright and doesn't darken from the heat.
• Salt and black pepper: Season in layers as you cook, tasting constantly, because this dish lives or dies on seasoning.

Instructions

Start the water and season the shrimp:

Fill a large pot with water, salt it generously until it tastes like the sea, and set it to boil while you pat the shrimp dry and sprinkle them with salt and pepper. Having everything ready before you start cooking means you won't be scrambling while something burns.

Cook the pasta:

Add spaghetti to the rolling boil and cook until it bends easily but still has a tiny bit of resistance in the center, checking the package timing as a guide. Scoop out a mugful of the starchy pasta water before you drain everything—that water is liquid gold for making the sauce silky.

Sear the shrimp:

Heat olive oil in a large skillet over medium-high heat until it shimmers, then lay the shrimp in a single layer and don't move them for about a minute and a half, letting them get golden on one side. Flip each one and cook for another minute or so until they turn pink all the way through, then transfer them to a plate.

Build the sauce:

In the same unwashed skillet (all those browned bits are flavor), drop in your minced garlic and red pepper flakes and let them toast for about 30 seconds—you're looking for fragrant, not brown. Pour in the white wine and scrape up all those stuck-on bits with a wooden spoon, then let it bubble down for a few minutes until it smells less raw and boozy.

Add the brightness:

Stir in the lemon zest and juice, then add the spinach in handfuls, stirring as it wilts down into the sauce. This only takes a minute and transforms the pan into something bright and alive.

Bring it all together:

Slide the shrimp back into the skillet along with the drained pasta, butter, and Parmesan, tossing everything until the pasta is coated in a silky sauce. If it feels too dry, splash in some of that reserved pasta water a little at a time until it looks almost creamy but not soupy—the sauce should coat each strand.

Finish and serve:

Turn off the heat, stir in the parsley, and taste for salt, pepper, and lemon, adjusting each one until it makes your mouth happy. Serve immediately in shallow bowls with extra Parmesan and a drizzle of good olive oil if you want to be fancy.

Save

The first time I made this, my partner came home smelling the kitchen from the hallway and didn't even take off their coat before asking what we were eating. That's when I knew it was a keeper—a dish that announces itself and lives up to its own hype.

Why This Works in 30 Minutes

Shrimp are the ultimate weeknight protein because they cook faster than you'd think possible, transforming from translucent to opaque in just a couple of minutes. Pasta water is your secret weapon here—that starchy liquid emulsifies with the butter and lemon to create a sauce that clings to every piece instead of pooling at the bottom of the bowl. The magic is that none of the components need long, slow cooking; everything just needs attention and a hot pan.

Variations That Taste Just As Good

The beauty of this dish is that it bends to what you have and what you're craving. Sometimes I use linguine instead of spaghetti because its flat surface catches more sauce, and other times I add a handful of cherry tomatoes that burst when they hit the heat, leaving behind sweet juice. You could also swap the spinach for arugula if you want something peppery, or toss in some red pepper flakes if you like heat, or even add a splash of cream if you want something richer.

Pairing and Serving Suggestions

Pour yourself a glass of crisp white wine—Sauvignon Blanc or Pinot Grigio pair beautifully with the lemon and seafood—and serve the pasta in warm shallow bowls so the sauce doesn't cool down before you eat it. A simple green salad with a sharp vinaigrette on the side cuts through the richness perfectly, and you don't need anything else unless someone's still hungry two hours later. Crusty bread is optional but highly encouraged for soaking up every last drop of sauce.

• Use whatever pasta shape you have—the sauce works with almost anything because it's so silky.
• Make sure your pan is really hot before the shrimp go in, or they'll stick and shred instead of searing.
• This dish doesn't reheat beautifully, so make exactly what you'll eat and enjoy it while it's still steaming.

Save

This is the kind of dish that becomes a regular in rotation, the one you make when you want something that tastes good and doesn't keep you in the kitchen for hours. I hope it becomes one of yours too.

Recipe FAQs

→ What type of pasta works best?

Spaghetti or linguine both hold the sauce well and cook to al dente texture, complementing the shrimp and spinach.

→ Can I substitute the white wine used in sauce?

Yes, chicken broth or vegetable broth can replace white wine while maintaining moisture and flavor.

→ How do I prevent shrimp from overcooking?

Cook shrimp just until pink and opaque, typically 1-2 minutes per side, to keep them tender and juicy.

→ What’s the best way to wilt spinach?

Add spinach directly to the warm sauce and toss for about one minute until just wilted, preserving its bright color.

→ How can I make this dish dairy-free?

Omit butter and Parmesan or use plant-based alternatives to keep the rich flavor without dairy.