Garlic Shrimp Linguine with Spinach
This quick and flavorful garlic shrimp linguine with spinach features succulent shrimp, al dente pasta, and fresh spinach tossed in a rich, buttery lemon-garlic sauce. It's an ideal weeknight meal that comes together in under an hour.
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.
Notes
Adjust red pepper flakes to your preferred spice level. Freshly grated Parmesan cheese and a squeeze of lemon at the end truly elevate the flavors.