Go Back

Lemon Garlic Shrimp Pasta With Spinach

A quick and delightful pasta dish featuring succulent shrimp in a vibrant lemon-garlic sauce, complemented by fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta (your choice: spaghetti, fettuccine, or linguine) Choose your preferred pasta variety.
Shrimp and Vegetables
  • 1 lb shrimp, peeled and deveined Use fresh or thawed shrimp.
  • 3 cloves garlic, minced Adjust garlic amount according to taste.
  • 1 large lemon, juiced and zested Fresh lemon juice adds the best flavor.
  • 2 cups fresh spinach Spinach wilts quickly; add at the end of cooking.
Cooking Essentials
  • 2 tablespoons olive oil Extra virgin olive oil is preferred.
  • to taste Salt Add according to preference.
  • to taste Pepper Use freshly cracked for better flavor.
  • Parmesan cheese for serving optional Sprinkle on top for extra richness.

Method
 

Cooking the Pasta
  1. Start by boiling a pot of salted water. Add your pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Sautéing Shrimp and Garlic
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until they turn pink and opaque.
Combining Ingredients
  1. Pour in the lemon juice and zest, then toss in the fresh spinach. Allow it to wilt for about a minute.
  2. Add your cooked pasta to the skillet, tossing it together with the shrimp and spinach. If it’s too dry, you can add a bit of the reserved pasta water to loosen it up.
Serving
  1. Plate your Lemon Garlic Shrimp Pasta With Spinach and finish with a sprinkle of Parmesan cheese, if desired. Enjoy immediately with a side salad or some crusty bread!

Notes

Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to maintain moisture. Consider using chicken or chickpeas as a protein substitute.