Description
A quick and flavorful weeknight dinner featuring shrimp, spinach, and a bright lemon-garlic sauce.
Ingredients
- 8 oz dried pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter or 2 tbsp extra-virgin olive oil
- 1/4–1/3 cup grated Parmesan
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- 2 cups baby spinach
- 1/4 cup white wine or reserved pasta water
- Salt and pepper to taste
- Red pepper flakes to taste
- Chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil.
- Cook pasta to 1–2 minutes before package time for al dente, reserving 1 cup of pasta water.
- In a large skillet over medium-high heat, heat olive oil and sear seasoned shrimp for 2–3 minutes per side until opaque.
- Remove shrimp and add garlic, lemon zest, and white wine or reserved pasta water to deglaze.
- Add spinach to wilt for a minute.
- Return shrimp and pasta to the skillet, add butter or olive oil, Parmesan, and reserved pasta water, tossing until silky.
- Finish with lemon juice, cracked pepper, red pepper flakes, and garnish with parsley.
Notes
Shrimp should be patted dry for best texture. Adjust salt levels carefully and make sure to keep some pasta water for the sauce emulsion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian