Lemon Garlic Shrimp Pasta (Printable)

Tender shrimp with garlic and lemon mingle with spinach and pasta for a bright, savory dish.

# What You 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 (optional, for garnish)
05 - 1 small lemon, zest and juice

→ Aromatics & Seasonings

06 - 4 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes (optional)
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 Make It:

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 Suggestions:

01 -
  • The bright lemon and garlic sauce comes together in minutes but tastes like something from a restaurant
  • Its one of those rare dishes that feels elegant and comforting at the same time
02 -
  • Dry shrimp thoroughly before cooking—any moisture on the surface means you'll boil instead of sear, and the texture difference is remarkable
  • The pasta water is non-negotiable for that glossy, restaurant-style sauce that coats every strand instead of pooling at the bottom of the bowl
03 -
  • Zest your lemon before juicing it—it's easier to handle the whole fruit and you won't accidentally zest the bitter white pith
  • Let the finished pasta rest for one minute after tossing—the sauce will thicken slightly as it cools and cling even better to the noodles

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