Description
This Spring Lemon-Garlic Shrimp with Spinach Pasta is a light and flavorful dish that combines tender shrimp, fresh spinach, and al dente pasta in a zesty lemon-garlic sauce. Perfect for a quick weeknight dinner or a delightful springtime meal, it’s both satisfying and refreshing.
Ingredients
Units
Scale
- Pasta and Shrimp
- 8 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 4 cups fresh baby spinach
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley, for garnish
- Pinch and Swirl
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and are cooked through.
- Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted.
- Return the cooked pasta to the skillet, along with the reserved pasta water, lemon zest, and lemon juice. Toss everything together until well combined and heated through.
- Serve the pasta topped with grated Parmesan cheese (if using) and garnish with chopped fresh parsley.
Notes
- For a gluten-free option, use gluten-free pasta.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- For added richness, drizzle with a bit of extra virgin olive oil before serving.
Nutrition
- Calories: Approximately 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
