Lemon Garlic Shrimp Pasta (Printable)

Juicy shrimp in garlic lemon sauce combined with tender pasta and fresh baby spinach.

# Ingredient List:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - Salt, to taste for pasta water

→ Shrimp

03 - 1 lb large raw shrimp, peeled and deveined
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper
06 - 1/4 tsp red pepper flakes, optional

→ Sauce & Vegetables

07 - 3 tbsp olive oil
08 - 4 cloves garlic, finely minced
09 - Zest of 1 lemon
10 - Juice of 1 large lemon (about 3 tbsp)
11 - 5 oz fresh baby spinach
12 - 1/4 cup dry white wine or chicken broth
13 - 2 tbsp unsalted butter

→ Garnish

14 - 2 tbsp fresh parsley, chopped
15 - 1/4 cup grated Parmesan cheese, optional
16 - Lemon wedges, for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Pat shrimp dry and season with salt, black pepper, and red pepper flakes if using.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove from skillet and set aside.
04 - Reduce heat to medium. Add garlic and lemon zest to the skillet and sauté for 30 seconds until fragrant.
05 - Pour in white wine or broth and lemon juice, scraping up browned bits. Simmer for 2 minutes.
06 - Add fresh baby spinach and stir until just wilted, about 1 minute.
07 - Return shrimp to the skillet along with cooked pasta and butter. Toss to combine, adding reserved pasta water gradually to reach desired sauce consistency.
08 - Remove from heat, stir in chopped parsley, and season to taste. Serve immediately with Parmesan cheese and lemon wedges as desired.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil pasta, so theres no excuse not to make it on a busy Tuesday.
  • The lemon and garlic create this bright, punchy flavor that feels restaurant-fancy but uses ingredients you probably already have.
  • The spinach wilts into the sauce and adds color and nutrition without anyone complaining about eating their greens.
02 -
  • Dont skip reserving pasta water, its starchy and salty and turns a loose sauce into something that hugs the noodles instead of pooling at the bottom.
  • Shrimp cook fast and overcooking makes them rubbery, so pull them off the heat as soon as they turn opaque and let the residual heat finish the job.
  • Fresh lemon juice matters here, bottled stuff tastes flat and artificial and wont give you that clean, zesty punch.
03 -
  • Use the largest skillet you have so the shrimp sear instead of steam, a crowded pan will make them soggy.
  • Taste the sauce before you toss in the pasta and adjust the lemon or salt, its easier to fix now than after everything is mixed.
  • If your shrimp release a lot of liquid, pour it off before adding the garlic or your sauce will be watery.

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