Lemon Garlic Shrimp Pasta Spinach (Printable)
Tender shrimp with garlic, lemon, spinach, and spaghetti for a bright, flavorful main dish.
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
02 - Salt, for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
→ Sauce & Vegetables
06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - 1/4 tsp red pepper flakes (optional)
09 - 1/2 cup dry white wine or chicken broth
10 - Zest and juice of 1 large lemon
11 - 4 oz fresh baby spinach
→ Finishing
12 - 2 tbsp unsalted butter
13 - 1/4 cup grated Parmesan cheese, plus extra for serving
14 - 2 tbsp fresh parsley, chopped
15 - Freshly ground black pepper, to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - Pat shrimp dry and season with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and opaque. Remove and set aside.
04 - In the same skillet, add garlic and red pepper flakes if using. Sauté for 30 seconds until fragrant, avoiding browning.
05 - Pour in white wine or chicken broth. Scrape skillet to loosen browned bits. Simmer 2-3 minutes to reduce slightly.
06 - Add lemon zest, lemon juice, and baby spinach to the skillet. Toss until spinach wilts, about 1 minute.
07 - Return shrimp to skillet. Add drained pasta, butter, and Parmesan cheese. Toss, adding reserved pasta water as needed to achieve a silky sauce.
08 - Remove from heat. Stir in chopped parsley. Adjust seasoning with additional lemon juice, salt, and pepper to taste.
09 - Serve immediately, garnished with extra Parmesan and a drizzle of olive oil if desired.
# Expert Tips:
01 -
- It comes together in 30 minutes, which means you can actually make it on a Tuesday night without ordering takeout.
- The lemon keeps everything light and bright, so you don't feel heavy afterward.
- Shrimp cook so quickly that there's almost no way to overcook them if you pay attention.
- It tastes fancy enough to serve to guests but casual enough for just yourself.
02 -
- Wet shrimp won't sear properly—pat them completely dry with paper towels or you'll be steaming instead of searing, which is the difference between dinner and mediocrity.
- Add the pasta water gradually instead of all at once, because you can always add more but you can't take it back, and you want the sauce to coat the pasta, not drown it.
- Fresh lemon juice changes the dish entirely—bottled lemon juice tastes sharp and one-dimensional, while fresh lemon brings sweetness and depth.
03 -
- Reserve the pasta water before you drain anything—this one step prevents a thousand tiny regrets about dry pasta.
- Taste constantly as you cook and season in layers, because the final seasoning matters more than anything else, and your palate is the best judge of how much lemon and salt this needs right now.