reamy Lemon Shrimp Linguine with Spinach

Course dinner, lunch, Main Course

Cuisine American, Italian, Mediterranean

Keyword 30 minute meals, comfort food, creamy, Pasta, quick, seafood, shrimp

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 915kcal

Peel and devein the shrimp if needed. Rinse lightly, then pat them completely dry with paper towels. Set aside so they are ready to cook later.
1 lb. Shrimp

Bring a large pot of well-salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about a cup of the pasta water before draining.
2 tablespoons Salt, 1 lb. pasta

In a large skillet over medium heat, add the 1 tablespoon olive oil. Then add 2 tablespoons of butter. While the butter is melting, add in the chili pepper flakes. Stir to combine flavors.
1 tablespoons olive oil, 2 tablespoons butter, ½ teaspoon red pepper flakes
Add the minced shallot. Cook, stirring often, until the shallot softens and becomes fragrant.
1 shallot
Stir in the shredded or roasted garlic and cook briefly until fragrant, about 30 seconds.
4 cloves garlic

Pour in the white wine and scrape the bottom of the skillet to lift any flavorful bits. Let the wine simmer for a couple of minutes so it reduces slightly.
½ cup white wine

Add the lemon zest in, and stir. Add the juice of the lemon in next, and continue to stir.
1 Lemon
Add the remaining butter, half-and-half or cream, and black pepper. Stir until the butter melts and the sauce begins to gently simmer.
2 tablespoons butter, 1 cup half-and-half or cream, 8 grinds Black pepper

Stir in the parmesan cheese and continue stirring until it melts into the sauce and becomes creamy and smooth.
4 ounces parmesan cheese

Add the drained linguine directly to the skillet with the sauce. Toss well so the pasta is coated.

While the pasta is finishing in the sauce, heat olive oil in another skillet over medium heat. Add the shrimp in a single layer and cook until they begin to turn pink.
1 lb. Shrimp, 1 tablespoons olive oil

While the shrimp cook, stir the chopped spinach into the pasta and sauce. The heat from the pasta will wilt the spinach.
2 cups chopped fresh spinach

Add the cooked shrimp to the pasta. Toss everything together, adding a splash of reserved pasta water as needed to loosen the sauce and help it cling to the noodles.

Divide the creamy shrimp linguine into bowls and top with extra parmesan cheese before serving.