Introduction
Do you want a special dinner that is also quick to make? This Garlic Shrimp Linguine with Spinach is perfect. It tastes great and is easy, making weeknights feel like a treat. It’s a warm, flavorful meal that brings smiles to everyone. We will show you how to make this gourmet dish that everyone will love.
Why Make This Recipe
This recipe is fast, taking little time from start to finish. It tastes amazing because of the sweet garlic, juicy shrimp, soft linguine, and fresh spinach. It is also good for you, with protein from shrimp and vitamins from spinach. You can change it to fit your taste. Everyone, from picky eaters to those who love fine food, will enjoy this Garlic Shrimp Linguine with Spinach.
How to Make Garlic Shrimp Linguine with Spinach
You will cook linguine, then make a flavorful sauce with garlic and shrimp. Later, you will add spinach and combine everything for a wonderful result. It is a straightforward process that leads to a delicious meal.
Ingredients of Garlic Shrimp Linguine with Spinach
- For the Pasta:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- Salt for pasta water
- For the Shrimp & Sauce:
- 1 ½ pounds large shrimp, peeled, deveined, tails on or off
- 4-6 cloves garlic, minced
- ½ cup chicken broth
- ½ cup reserved pasta water
- 4 cups fresh spinach, chopped
- ¼ cup unsalted butter
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Directions of Garlic Shrimp Linguine with Spinach
- Cook Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente. Save 1 cup of pasta water before draining. Drain the linguine and set it aside.
- Cook Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if you use them). Cook for 1-2 minutes until fragrant, do not burn the garlic.
- Cook Shrimp: Turn heat to medium-high. Put shrimp in the skillet in one layer. Cook for 2-3 minutes on each side until pink and not see-through. Cook shrimp in batches if needed. Take shrimp out and set aside.
- Make Sauce: Pour chicken broth into the pan. Scrape up any browned bits. Let it simmer for 1-2 minutes to reduce a little.
- Add Spinach and Butter: Stir in fresh spinach. Cook for 1-2 minutes until the spinach wilts. Add butter and reserved pasta water. Stir until butter melts and sauce is thick.
- Combine and Season: Put the cooked linguine and shrimp back into the skillet. Toss everything together to coat well. Stir in fresh lemon juice.
- Final Touches: Add salt and black pepper to taste. Garnish with fresh chopped parsley and Parmesan cheese before serving.
How to Serve Garlic Shrimp Linguine with Spinach
Serve this dish with a simple side salad and crusty bread. These items go well with the flavors. Roasted asparagus or broccoli also make good side dishes.
How to Store Garlic Shrimp Linguine with Spinach
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Heat gently on the stove with a little broth or water to keep the sauce smooth.
Tips to Make Garlic Shrimp Linguine with Spinach
Do not overcook the shrimp; they cook fast and get rubbery if overdone. The saved pasta water is important; it helps make the sauce thick. Use fresh garlic, lemon, and spinach for the best taste. Prepare all ingredients before you start cooking. Taste as you cook to add enough seasoning. Use a large pan so everything cooks well.
Variation
You can add more vegetables like cherry tomatoes or mushrooms. Use different cheeses like Asiago or Romano. Add more red pepper flakes if you want it spicier. Try fresh basil or oregano for a new flavor. For a richer sauce, stir in a little heavy cream at the end.
FAQs
Q1: Can I use frozen shrimp for this Garlic Shrimp Linguine with Spinach?
A1: Yes, you can. Thaw frozen shrimp completely first. Pat them dry to remove extra water.
Q2: What is the best type of linguine to use, and can I use other pasta?
A2: Any good linguine works well. You can use other pasta shapes like spaghetti or fettuccine. Make sure you cook it al dente.
Q3: How long does Garlic Shrimp Linguine with Spinach last as leftovers?
A3: Leftovers stay good in the fridge for 2-3 days. Reheat slowly on the stove with a little broth or water.
Garlic Shrimp Linguine with Spinach
Equipment
- Large pot
- Large skillet
Ingredients
Main Ingredients
- 1 pound linguine pasta
- 2 tablespoons olive oil
- Salt for pasta water
- 1 ½ pounds large shrimp peeled, deveined, tails on or off
- 4-6 cloves garlic minced
- ½ cup chicken broth
- ½ cup reserved pasta water
- 4 cups fresh spinach chopped
- ¼ cup unsalted butter
- 2 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving
Instructions
Steps
- Bring a large pot of salted water to a boil, then cook linguine until al dente, reserving 1 cup of pasta water before draining and setting aside.
- In a large skillet, heat olive oil over medium heat, then add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant without burning.
- Increase heat to medium-high, add shrimp in a single layer, and cook for 2-3 minutes per side until pink and opaque; remove shrimp and set aside.
- Pour chicken broth into the pan, scraping up any browned bits, and simmer for 1-2 minutes to reduce the liquid slightly.
- Stir in fresh spinach and cook for 1-2 minutes until wilted, then add butter and reserved pasta water, stirring until melted and the sauce thickens.
- Return the cooked linguine and shrimp to the skillet, tossing everything to coat well, and stir in fresh lemon juice.
- Season the dish with salt and black pepper to taste, then garnish with fresh chopped parsley and Parmesan cheese before serving.