Description
Prepare this flavorful Garlic Shrimp and Spinach Linguine quickly. This recipe uses a simple lemon-butter sauce to coat the pasta, shrimp, and wilted spinach.
Ingredients
Scale
- 1 pound linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (like Pinot Grigio)
- 1/4 cup fresh lemon juice
- 5 ounces fresh spinach
- 1/2 cup reserved pasta water
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the linguine according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Season the shrimp lightly with salt and pepper.
- In a large skillet or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set them aside. Do not overcook them.
- Pour the white wine into the skillet and let it simmer for 2 minutes, scraping up any browned bits from the bottom.
- Reduce the heat to low. Add the remaining 2 tablespoons of butter and the lemon juice. Stir until the butter melts and forms a light sauce.
- Add the spinach to the skillet. Toss gently until the spinach wilts, about 1 to 2 minutes.
- Add the cooked linguine and about 1/2 cup of the reserved pasta water to the skillet. Toss everything together until the pasta is coated in the sauce. Add more pasta water if the sauce seems too dry.
- Return the cooked shrimp to the skillet and toss briefly to reheat, about 30 seconds.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh parsley.
Notes
- If you do not use wine, substitute it with an equal amount of chicken broth or extra pasta water mixed with a splash of lemon juice.
- For a richer sauce, you can substitute 1/4 cup of heavy cream for some of the pasta water.
- Use fresh, high-quality shrimp for the best texture.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 38
- Cholesterol: 250