Description
A vibrant and flavorful lemon garlic shrimp pasta with spinach, perfect for busy weeknights or special occasions.
Ingredients
- 1 pound shrimp, thawed, tails removed
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- Salt and pepper, to taste
- Approx. 5 ounces dry pasta (about 140 grams)
- 3 Tbsp olive oil (divided)
- 5 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 lemon (juice and zest)
- 1/4 cup fresh basil or parsley, chopped
- Optional: fresh parmesan cheese for serving
Instructions
- Thaw the shrimp and remove the tails and shells. Mince the garlic, zest the lemon peel, and chop the basil or parsley.
- Boil a pot of water for the pasta. Cook according to the package directions, then drain and return to the pot.
- Pat the shrimp dry with a paper towel. Toss them in a bowl with 1 Tbsp olive oil, smoked paprika, chili flakes, and salt and pepper. Set aside to allow the flavors to meld.
- Heat a large pan over medium-high heat. Add the shrimp in batches, ensuring they have space. Cook for 1-2 minutes per side until opaque. Remove shrimp from the pan into a clean bowl.
- Add another tablespoon of olive oil to the pan. Sauté minced garlic for 2-3 minutes until lightly browned and fragrant.
- Stir in the spinach and cook until wilted, about 1-2 minutes, while continuously stirring.
- Turn off the heat. Mix the cooked pasta into the pan, adding lemon zest, lemon juice, remaining olive oil, cooked shrimp, and fresh basil. Season with salt and pepper, tossing to combine.
- Serve immediately, topped with freshly grated parmesan if desired.
Notes
Use high-quality shrimp and fresh herbs for the best flavor. Taste as you go and adjust seasoning to your preference.
