Print

Linguine with Spinach and Shrimp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Linguine with Spinach and Shrimp is a quick and elegant pasta dish featuring tender shrimp, fresh spinach, and perfectly cooked linguine tossed in a light garlic butter or creamy lemon sauce. Ready in about 30 minutes, it’s ideal for busy weeknights or special dinners.

Ingredients

  • Linguine
  • Large shrimp, peeled and deveined
  • Fresh spinach
  • Olive oil
  • Butter
  • Garlic, minced
  • Shallot, finely chopped (optional)
  • Chicken or vegetable broth
  • Heavy cream (optional, for a creamy version)
  • Parmesan cheese, grated
  • Lemon juice
  • Lemon zest (optional)
  • Red pepper flakes (optional)
  • Fresh parsley, chopped
  • Salt
  • Black pepper

Instructions

  1. Cook the linguine according to the package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. Season the shrimp with salt and black pepper.
  3. Heat the olive oil and butter in a large skillet over medium-high heat.
  4. Cook the shrimp for 1–2 minutes per side until pink and opaque. Remove from the skillet and set aside.
  5. In the same skillet, sauté the shallot until softened, then add the garlic and cook for about 30 seconds.
  6. Pour in the broth and simmer for 2–3 minutes. Stir in the heavy cream if making the creamy version.
  7. Add the spinach and cook until just wilted.
  8. Stir in the Parmesan cheese, lemon juice, and lemon zest if using.
  9. Add the cooked linguine and toss to coat, adding reserved pasta water as needed to reach the desired consistency.
  10. Return the shrimp to the skillet and gently toss everything together.
  11. Sprinkle with fresh parsley and red pepper flakes if desired.
  12. Serve immediately with extra Parmesan cheese.

Notes

  • Thaw frozen shrimp completely and pat them dry before cooking.
  • Cook the shrimp only until pink and opaque to keep them tender.
  • Add cherry tomatoes, asparagus, mushrooms, zucchini, or olives for extra flavor and texture.
  • For a lighter version, omit the heavy cream and enjoy a garlic butter lemon sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently with a splash of broth, cream, or water. Freezing is not recommended, especially for the creamy version.

Nutrition

Find it online: https://thefamilycooking.com/linguine-with-spinach-and-shrimp/