Shrimp, Lemon & Spinach Linguine
Tender shrimp, sautéed shallots, and garlicky spinach meet bright, caramelized lemon slices in this quick, flavorful linguine dish. High in protein and rich in fiber, it’s a light yet satisfying pasta perfect for busy weeknights or easy meal prep. Ready in just 45 minutes, it’s a refreshing twist on classic shrimp pasta.
Equipment
- 1 large pot (for boiling pasta, 2 quarts capacity)
- 1 large sauté pan (for shrimp and vegetables)
- 1 wooden spoon or spatula
- 1 colander (for draining pasta)
- 1 cutting board and chef’s knife
Ingredients
- 8 ounces linguine pasta
- 1 tablespoon salt for pasta water
- 3 tablespoons extra virgin olive oil divided
- 1 whole lemon quartered and thinly sliced, seeds removed
- 1/2 cup shallots thinly sliced
- 1 tablespoon garlic minced
- 1 pound shrimp 26–30 count, peeled and deveined
- 5 ounces baby spinach leaves
- 1/4 cup freshly grated Parmesan cheese
- Freshly ground black pepper to taste
Instructions
- Prepare Pasta Water: Begin by filling a large pot with 2 quarts of water. Add 1 tablespoon of salt to the water—this will season the pasta from the inside out. Place the pot over high heat and bring it to a vigorous boil. While waiting, you can prep the other ingredients to streamline cooking. A properly salted pasta water is key to building flavor in your final dish.
- Caramelize Lemon Slices: While the water is heating, focus on the lemon. Slice the quartered lemon into thin, even slices, ensuring the seeds are removed. Heat 2 tablespoons of extra virgin olive oil in a large sauté pan over medium-high heat. Once hot, add the lemon slices in a single layer. Cook them slowly, turning occasionally, until they are golden brown and slightly softened, about 7–8 minutes. This step brings out a sweet, mellow flavor in the lemons. Remove the lemon slices from the pan and let them cool. Once cooled, finely mince the lemons so their zest and juice can infuse the pasta evenly.
- Cook the Linguine: Once the water reaches a rolling boil, add the linguine pasta. Stir gently to prevent sticking. Cook according to package instructions, usually about 8–10 minutes, until the pasta is al dente—tender but still slightly firm to the bite. Reserve about ½ cup of the pasta water before draining; this starchy water will help create a silky sauce when combined with the shrimp and vegetables later. Drain the pasta in a colander and set aside, keeping it warm.
- Sauté Shallots: Return the same sauté pan used for the lemons to the stove. Add the remaining 1 tablespoon of olive oil and heat over medium-high. Add the thinly sliced shallots and cook them slowly, stirring occasionally, until they become soft, translucent, and lightly golden, about 4–5 minutes. Cooking the shallots gently ensures they release their natural sweetness without burning.
- Infuse Garlic Flavor: Once the shallots are softened, add the minced garlic to the pan. Stir constantly for about 1 minute, allowing the garlic to become fragrant. Be careful not to let the garlic brown too much, as it can turn bitter. This step creates a flavorful aromatic base that will complement the shrimp and lemon.
- Cook the Shrimp: Increase the heat slightly to medium-high and add the peeled and deveined shrimp to the pan with the shallots and garlic. Arrange the shrimp in a single layer to ensure even cooking. Cook the shrimp without moving them for about 2 minutes on the first side, until they turn pink and slightly opaque. Flip each shrimp and cook for another 2 minutes on the other side until fully cooked and tender. Shrimp cook quickly, so keep an eye on them to avoid overcooking, which can make them rubbery.
- Wilt Spinach and Combine Lemon: Once the shrimp are cooked, add the baby spinach leaves to the pan. Toss gently with the shrimp and aromatics until the spinach begins to wilt but retains its bright green color. Add the finely minced caramelized lemon to the pan, stirring to evenly distribute its bright, tangy flavor. Pour in about ½ cup of the reserved pasta water to loosen the mixture and create a light, silky sauce that clings to the pasta.
- Combine Pasta with Shrimp and Vegetables: Add the cooked linguine directly into the pan with the shrimp, spinach, and lemon mixture. If your pan is not large enough, you can combine everything in a large mixing bowl instead. Toss gently but thoroughly to coat the pasta in the flavorful juices. Adjust the texture with more pasta water if needed to achieve a cohesive, slightly glossy sauce. Taste and season with freshly ground black pepper and additional salt if necessary.
- Plate and Garnish: Divide the shrimp, spinach, and pasta among four serving plates. Sprinkle each portion with 1–2 tablespoons of freshly grated Parmesan cheese for a savory, nutty finish. Optionally, you can add a light drizzle of extra virgin olive oil or a few lemon zest curls on top for extra brightness and visual appeal. Serve immediately while warm for the best flavor and texture.
- Enjoy Your Meal: Encourage your guests to savor the balanced flavors—the tangy sweetness of lemon, tender shrimp, garlicky shallots, and vibrant spinach—all tied together with perfectly cooked linguine. This dish pairs wonderfully with a crisp white wine or a light green salad for a complete, nourishing meal.
Notes
- Use fresh, high-quality shrimp for the best flavor and texture; wild-caught or sustainably farmed shrimp both work well.
- Ensure your pasta water is generously salted—it should taste like the sea, as this seasons the pasta internally.
- Caramelizing the lemon slices adds depth and a subtle sweetness, balancing the natural tanginess of the citrus.
- Reserve some pasta water to create a silky sauce—this simple trick binds the pasta with the shrimp and vegetables beautifully.
- Avoid overcooking the shrimp; they cook very quickly and become rubbery if left on the heat too long.
- Spinach wilts rapidly, so add it at the last minute to maintain its vibrant color and nutrients.
