Lemon Garlic Shrimp Pasta (Print)
Quick zesty pasta with shrimp, spinach, and lemon-garlic sauce for a fresh, flavorful meal.
# What You’ll Need:
→ Pasta
01 - 12 oz linguine or spaghetti
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
06 - 1/4 tsp red pepper flakes
→ Sauce & Vegetables
07 - 2 tbsp olive oil
08 - 4 cloves garlic, thinly sliced or minced
09 - 1/2 cup dry white wine or chicken broth
10 - Zest of 1 lemon
11 - Juice of 1 large lemon (about 3 tbsp)
12 - 4 cups baby spinach, washed
13 - 2 tbsp unsalted butter
→ Garnish
14 - 2 tbsp fresh parsley, chopped
15 - Freshly grated Parmesan cheese
16 - Lemon wedges
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water; drain and set aside.
02 - While pasta cooks, season shrimp with salt, black pepper, and red pepper flakes.
03 - In a large skillet over medium-high heat, heat olive oil. Add the shrimp in a single layer and cook 1–2 minutes per side, until opaque and just cooked through. Remove shrimp and set aside.
04 - In the same skillet, add garlic and sauté for 30 seconds until fragrant (do not brown). Deglaze with white wine or chicken broth, scraping up any browned bits. Simmer for 2 minutes.
05 - Add lemon zest and juice. Return shrimp to the skillet and toss to coat.
06 - Add cooked pasta, spinach, and butter to the skillet. Toss everything together until spinach wilts and the sauce lightly coats the pasta, adding reserved pasta water as needed for desired consistency.
07 - Taste and adjust seasoning. Serve immediately, topped with parsley, Parmesan, and lemon wedges.
# Expert Tips:
01 -
- The sauce comes together in the same pan as the shrimp, which means maximum flavor and minimum cleanup
- It hits that perfect balance of bright, savory, and just a little bit indulgent
- From start to finish, you're looking at 30 minutes tops
02 -
- Shrimp go from perfectly cooked to rubbery in seconds, so pull them the moment they turn pink
- That reserved pasta water is liquid gold—it helps bind everything into a silky cohesive sauce
- Adding spinach at the very end keeps it vibrant instead of sad and overcooked
03 -
- Pat your shrimp completely dry before seasoning them—wet shrimp steam instead of sear
- Room temperature ingredients emulsify better, so take the butter out while you prep