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Garlic Shrimp and Spinach Linguine

A quick and flavorful one-pan dish featuring garlic, shrimp, and fresh spinach served over linguine pasta, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz linguine pasta Can substitute with spaghetti or fettuccine.
  • 1 lb shrimp, peeled and deveined Can substitute with chicken or chickpeas for a vegetarian option.
Vegetables and Seasonings
  • 2 cups fresh spinach Don't overcook; keep slightly crunchy.
  • 4 cloves garlic, minced Toasting brings out the flavor.
  • 2 tablespoons olive oil Use for sautéing garlic and shrimp.
  • 1 medium lemon, juiced Adds brightness to the dish.
  • 1/4 cup grated Parmesan cheese Optional, can be omitted for a vegan version.
  • Salt and pepper to taste Season as preferred.

Method
 

Preparation
  1. Cook the linguine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
Cooking
  1. Add minced garlic and sauté until fragrant.
  2. Add the shrimp and cook until pink, about 2-3 minutes per side.
  3. Add spinach and cook until wilted.
  4. Squeeze lemon juice over the mixture and season with salt and pepper.
  5. Toss the cooked linguine with the shrimp and spinach mixture.
  6. Sprinkle with Parmesan cheese before serving.

Notes

Serve with a light salad or garlic bread. For extra flavor, spritz with additional lemon before serving. Leftovers stay fresh for about 3 days in the fridge.