Lemon Garlic Shrimp Spinach (Printable View)

Sautéed shrimp in lemon garlic with spinach and tender pasta for a fresh and satisfying dish.

# What You'll Need:

→ Seafood

01 - 14 oz large shrimp, peeled and deveined

→ Pasta

02 - 12 oz spaghetti or linguine

→ Vegetables

03 - 4 cups fresh baby spinach
04 - 2 tablespoons chopped fresh parsley for garnish
05 - 1 small lemon, zest and juice

→ Aromatics & Seasonings

06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes
08 - Salt and freshly ground black pepper to taste

→ Fats & Liquids

09 - 3 tablespoons olive oil
10 - 2 tablespoons unsalted butter
11 - 1/4 cup reserved pasta cooking water

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
02 - While pasta cooks, pat shrimp dry and season with salt and pepper.
03 - In a large skillet over medium heat, heat 1.5 tablespoons olive oil and 1 tablespoon butter. Add shrimp in a single layer and cook 1–2 minutes per side, until just opaque. Remove shrimp to a plate.
04 - In the same skillet, add remaining olive oil and butter. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
05 - Add spinach and cook, stirring, until wilted (about 1–2 minutes).
06 - Return shrimp to skillet. Add lemon zest and juice. Toss to combine.
07 - Add drained pasta and reserved pasta water. Toss everything together until the sauce lightly coats the pasta.
08 - Taste and adjust seasoning with more salt, pepper, or lemon as desired. Serve immediately, topped with fresh parsley if using.

# Expert Advice:

01 -
  • Ready in about thirty minutes with ingredients you probably already have
  • The sauce comes together beautifully without needing cream or heavy ingredients
  • It looks impressive but is incredibly forgiving for cooks of any level
02 -
  • Overcooked shrimp become rubbery and sad, so watch closely and remove them as soon as they turn pink
  • The pasta water is crucial for binding everything into a silky coating
  • Work quickly once you start adding ingredients back to the pan to keep everything warm
03 -
  • Dry the shrimp thoroughly with paper towels so they sear instead of steam
  • Grate the lemon zest before juicing so you do not accidentally grate into the pith
  • Let the pasta and sauce mingle for a full minute off the heat before serving

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