Spring Lemon-Garlic Shrimp with Spinach Pasta

This Spring Lemon-Garlic Shrimp with Spinach Pasta is a light yet satisfying dish that perfectly captures the fresh, bright flavors of the season. Juicy shrimp are sautéed in a garlic-lemon sauce and tossed with tender spinach and pasta for a meal that’s as quick to prepare as it is delicious.

Why You’ll Love This Recipe

• Quick and easy to prepare — ready in just 30 minutes
• Fresh, bright flavors that highlight seasonal ingredients
• Balanced with lean protein, leafy greens, and hearty pasta
• Perfect for weeknight dinners or casual entertaining
• Customizable with different vegetables or pasta types

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Linguine or spaghetti
• Olive oil
• Butter
• Garlic, minced
• Red pepper flakes
• Large shrimp, peeled and deveined
• Salt and black pepper
• Italian seasoning
• Fresh baby spinach
• Grated Parmesan cheese
• Fresh parsley, chopped
• Fresh lemon juice

Directions

1. Cook the pasta according to package instructions in salted water until al dente. Drain and set aside.
2. Sauté garlic and red pepper flakes in olive oil and butter in a large skillet over medium heat until fragrant.
3. Add shrimp, seasoning with salt, pepper, and Italian seasoning. Cook for 2–3 minutes per side, or until pink and opaque.
4. Add spinach to the skillet and cook until wilted, about 1–2 minutes.
5. Toss in pasta, Parmesan cheese, and parsley. Stir to combine and coat evenly with the garlic-lemon mixture.
6. Finish with lemon juice, stir well, adjust seasoning if needed, and serve hot.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Use whole wheat or gluten-free pasta for dietary needs
• Add cherry tomatoes, mushrooms, or zucchini for more vegetables
• Substitute kale or arugula for spinach
• Add a splash of white wine or cream for a different sauce profile
• Use chicken or tofu instead of shrimp for a different protein

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently in a skillet with a splash of water or broth to maintain moisture
• Freezing is not recommended as the texture of shrimp and spinach may degrade

FAQs

What kind of shrimp should I use?

Use large or jumbo shrimp that are peeled and deveined for convenience and the best texture.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before cooking to avoid excess water in the pan.

Do I have to use spinach?

No, you can substitute with other greens like arugula, kale, or Swiss chard.

Is this recipe spicy?

It has a mild kick from red pepper flakes, but you can increase or decrease them to suit your taste.

Can I make this ahead of time?

You can prep the ingredients ahead, but the dish is best served freshly cooked.

What pasta works best?

Linguine, spaghetti, or fettuccine are ideal, but short pasta like penne can also be used.

Can I make it dairy-free?

Yes, omit the Parmesan cheese or use a dairy-free alternative.

What can I use instead of butter?

You can use all olive oil for a lighter, dairy-free version.

Is this meal gluten-free?

It can be made gluten-free by using gluten-free pasta.

What can I serve with this dish?

Serve it with crusty bread or a light salad for a complete meal.

Conclusion

Spring Lemon-Garlic Shrimp with Spinach Pasta is a flavorful, quick, and nourishing meal that brings the brightness of spring to your dinner table. With its zesty lemon-garlic sauce, tender shrimp, and fresh greens, it’s a crowd-pleaser that’s easy to customize and perfect for any occasion.

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