Description
A bright and fast weeknight dinner featuring zesty lemon, garlic, shrimp, and fresh spinach tossed with pasta.
Ingredients
Scale
- 12–16 ounces pasta (spaghetti, linguine, or fettuccine)
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3–4 cloves garlic (minced)
- 1/4 cup dry white wine or 1/2 cup reserved pasta water
- Zest of 1 lemon
- Juice of 1 lemon
- 3–4 cups baby spinach
- 2 tablespoons butter or extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Boil pasta in well-salted water until just al dente (8–10 minutes).
- Pat shrimp dry and season with salt and pepper.
- Sauté shrimp in olive oil over medium-high heat for 1.5–2 minutes per side until opaque.
- Remove shrimp and sauté minced garlic briefly.
- Add white wine or reserved pasta water to deglaze the pan.
- Add lemon zest, lemon juice, spinach, cooked pasta, and shrimp back to the pan.
- Toss to combine, using reserved pasta water to loosen the sauce if needed.
Notes
For best results, pat shrimp dry before cooking and use reserved pasta water to create a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg