Lemon Garlic Shrimp Spinach

My tiny apartment kitchen smelled incredible when I first threw together this quick shrimp pasta on a Tuesday night after work. I was looking for something fast but special enough to feel like a treat. Now it is one of those recipes I can make almost without thinking, yet it still feels elegant every single time. There is something perfect about how bright lemon and garlic can transform a simple pasta into something restaurant-worthy.

Last summer I made this for my parents who were visiting, and my dad actually went quiet for a full minute after his first bite. That is usually the highest compliment he can give. My mom asked for the recipe before she even finished her plate, and now she makes it for her friends too. Something about the combination of fresh spinach and perfectly cooked shrimp just works so well together.

Ingredients

• Large shrimp: Peeled and deveined saves so much time and lets the garlic lemon flavor shine
• Spaghetti or linguine: The thin pasta strands catch the light sauce beautifully
• Fresh baby spinach: Wilts down quickly and adds such lovely color and nutrition
• Fresh parsley: Optional but makes everything look finished and bright
• Lemon: Both zest and juice are essential for that fresh pop
• Garlic: Do not skimp here, four cloves might seem like a lot but it is perfect
• Red pepper flakes: Just enough warmth to make things interesting
• Olive oil and butter: The combination gives flavor and helps everything coat nicely
• Pasta cooking water: This starchy liquid is the secret to a silky sauce

Instructions

Cook the pasta perfectly:

Bring a large pot of generously salted water to a rolling boil and cook the spaghetti until it still has a little bite. Remember to reserve that quarter cup of pasta water before draining.

Season the shrimp:

While the pasta bubbles away, pat your shrimp completely dry and season them generously with salt and pepper on both sides.

Sear the shrimp:

Heat a large skillet over medium heat with half the olive oil and butter. Add the shrimp in one even layer and let them cook undisturbed for about a minute until golden, then flip and cook another minute until just pink and opaque.

Build the base:

Remove the shrimp to a plate and add the remaining oil and butter to the same skillet. Toss in the garlic and red pepper flakes, stirring constantly for thirty seconds until you can really smell the garlic.

Wilt the spinach:

Add all the spinach at once and stir, watching it transform into a deep green mass in just a minute or two.

Bring it together:

Add the lemon zest and juice, return the shrimp to the pan, then toss in the drained pasta and that precious pasta water. Keep tossing until everything is coated and glossy.

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This dish has become my go-to for dinner parties because I can spend more time with guests and less time stuck at the stove. One friend actually asked if I had ordered takeout from a nice Italian place because it looked so professional. That was such a proud moment, especially since it came together in the time it took to set the table.

Making It Your Own

I have discovered that a splash of cream at the end makes this feel incredibly indulgent for date night. Sometimes I will add cherry tomatoes that burst in the pan while the spinach wilts. A handful of arugula instead of spinach adds a lovely peppery kick that my sister loves.

Serving Suggestions

A crisp white wine like pinot grigio or sauvignon blanc pairs beautifully with the bright citrus notes. I like to serve this with a simple green salad dressed in just lemon and olive oil to keep things light. Some crusty bread on the side is perfect for soaking up any remaining sauce.

Make Ahead Tips

You can clean and season the shrimp up to a day ahead and keep them in the fridge. The pasta water trick works best with freshly cooked pasta, so do not try to cook the pasta too far in advance. Lemon juice loses its brightness over time, so squeeze it fresh right before serving.

• Keep all ingredients prepped and ready before you start cooking
• Have your serving platter warmed and ready
• Everything moves quickly once you start, so stay focused

Save

This pasta is one of those rare recipes that feels special enough for company but simple enough for a quiet Tuesday night. I hope it becomes one of your favorites too.

Recipe FAQs

→ How do you properly cook shrimp for this dish?

Shrimp should be sautéed over medium heat with olive oil and butter until just opaque, about 1–2 minutes per side, to keep them tender and juicy.

→ Can I use different pasta types?

Yes, spaghetti can be substituted with linguine, fettuccine, or gluten-free alternatives without affecting the flavor.

→ How do the lemon and garlic enhance the dish?

Lemon provides a bright, tangy note while garlic adds a savory depth, creating a fresh and balanced flavor that complements the shrimp and spinach.

→ What is the purpose of reserved pasta water?

Adding reserved pasta water helps bind the sauce ingredients together, ensuring the pasta is evenly coated with a silky texture.

→ Can I add a creamy element to this dish?

For extra richness, stir in a splash of cream or sprinkle grated Parmesan before serving to enhance the sauce’s creaminess.