Description
Silky linguine tossed with garlicky shrimp, wilted spinach, buttery parmesan, and a bright splash of lemon. A weeknight stunner that feels like a dinner party dish.
Ingredients
Units
Scale
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 6 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 1/4 pounds large shrimp, peeled & deveined
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 4 cups baby spinach
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
Instructions
- In a large pot of boiling salted water, cook linguine until al dente. Drain and set aside don’t rinse.
- In the same pot, heat olive oil and 2 tablespoons of butter. Add garlic and red pepper flakes, sauté just until fragrant (about 30 seconds).
- Add shrimp. Season with salt, pepper, and Italian seasoning. Cook until pink and curled, about 2–3 minutes per side.
- Stir in baby spinach and let it wilt, about 1–2 minutes.
- Return pasta to the pot. Add remaining butter, Parmesan, and parsley. Toss to combine and melt everything.
- Finish with lemon juice and give a final toss.
- Serve immediately with extra Parmesan and parsley if desired.
Notes
Reserve a splash of pasta water to loosen the sauce if needed. Avoid overcooking shrimp they should be pink and just firm. Grate Parmesan fresh for best results. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 2g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 220mg
