Lemon Garlic Shrimp Pasta (Print version)
Succulent shrimp and fresh spinach tossed in a lemon-garlic sauce with pasta for a quick, vibrant meal.
# What you'll need:
→ Pasta
01 - 12 oz linguine or spaghetti
→ Shrimp
02 - 1 lb large shrimp, peeled and deveined
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1/2 tsp paprika
→ Sauce & Vegetables
06 - 3 tbsp olive oil
07 - 4 cloves garlic, minced
08 - 1/4 tsp red pepper flakes
09 - Zest of 1 lemon
10 - 3 tbsp fresh lemon juice
11 - 1/2 cup low-sodium chicken or vegetable broth
12 - 3 cups baby spinach, washed
13 - 2 tbsp unsalted butter
14 - 2 tbsp chopped fresh parsley
→ To Serve
15 - Freshly grated Parmesan cheese
16 - Lemon wedges
# Method:
01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Pat shrimp completely dry with paper towels. Season evenly with salt, black pepper, and paprika.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer. Cook 1-2 minutes per side until pink and opaque throughout. Transfer to a plate.
04 - In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Sauté 30 seconds until fragrant. Add red pepper flakes and lemon zest, stir briefly.
05 - Pour in lemon juice and broth, scraping bottom of pan to release browned bits. Simmer 2 minutes until slightly reduced.
06 - Add spinach to skillet. Cook, stirring constantly, until just wilted, about 1 minute.
07 - Reduce heat to low. Add cooked pasta, butter, and half the parsley. Toss vigorously to coat. Add reserved pasta water gradually until sauce clings to pasta.
08 - Return shrimp to skillet. Toss gently to combine and heat through. Taste and adjust seasoning. Serve immediately garnished with remaining parsley, Parmesan, and lemon wedges.
# Expert advice:
01 -
- The bright lemon-garlic sauce comes together in minutes but tastes like it simmered for hours
- Perfect for weeknight dinners yet elegant enough for dinner parties
- Customizable with whatever greens you have in your fridge
02 -
- Overcooked shrimp become rubbery and sad, pull them from the heat the moment they turn pink
- The pasta water is liquid gold, don't forget to reserve it before draining
- Garlic burns quickly in hot oil, keep it moving in the pan
03 -
- Room temperature shrimp cook more evenly, take them out of the fridge 15 minutes before cooking
- Use a microplane or fine grater for the lemon zest to avoid bitter white pith