Lemon Garlic Shrimp Pasta (Printable)

Succulent shrimp and fresh spinach combine with lemon sauce for a flavorful pasta dish.

# What You Need:

→ Pasta

01 - 12 oz linguine or spaghetti
02 - 1 tbsp kosher salt (for pasta water)

→ Shrimp

03 - 1 lb large shrimp, peeled and deveined
04 - ½ tsp kosher salt
05 - ¼ tsp freshly ground black pepper

→ Sauce & Vegetables

06 - 2 tbsp olive oil
07 - 4 cloves garlic, minced
08 - ¼ tsp crushed red pepper flakes (optional)
09 - 5 oz fresh baby spinach
10 - Zest and juice of 1 large lemon
11 - ¼ cup low-sodium chicken or vegetable broth
12 - 2 tbsp unsalted butter
13 - ¼ cup grated Parmesan cheese

→ Garnish

14 - 2 tbsp chopped fresh parsley
15 - Lemon wedges, for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain pasta.
02 - Pat shrimp dry and season with kosher salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook shrimp 1 to 2 minutes per side until opaque and lightly golden. Transfer shrimp to a plate.
04 - In the same skillet, add minced garlic and crushed red pepper flakes if using. Sauté for 30 seconds until aromatic.
05 - Add fresh baby spinach and cook, stirring, for about 1 minute until just wilted.
06 - Stir in lemon zest, lemon juice, and broth. Simmer for 1 minute, scraping up browned bits.
07 - Reduce heat to low and stir in unsalted butter until melted.
08 - Return drained pasta and cooked shrimp to the skillet. Toss to combine, adding reserved pasta water as needed for a silky texture.
09 - Stir in grated Parmesan cheese. Adjust seasoning with salt, pepper, or additional lemon juice to taste.
10 - Plate immediately, garnished with chopped fresh parsley, extra Parmesan, and lemon wedges.

# Expert Advice:

01 -
  • It cooks faster than you can stream a show, yet feels completely elegant on the plate.
  • The lemon and garlic do all the heavy lifting, so you barely need to think about seasoning.
  • Spinach sneaks in greens while tasting like pure comfort, no lecturing required.
02 -
  • Reserve that pasta water before you drain—it's the secret ingredient that transforms a dry dish into something silky and cohesive.
  • Don't overcook the shrimp or they'll turn rubbery; once they're opaque, they're done, and they'll continue cooking slightly from the residual heat.
  • Add the Parmesan after you remove the pan from heat, because high heat can make it clump up and separate instead of melting smoothly into the sauce.
03 -
  • If you can't find fresh shrimp or you're short on time, quality frozen shrimp are actually superior because they're flash-frozen at peak freshness.
  • The pasta water is non-negotiable—it contains starch that creates an emulsion with the butter and lemon juice, turning something thin into something luxurious.

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