Tender shrimp, spinach, herbs, and linguine unite in a vibrant, flavorful dish with garlic wine sauce.
# What you'll need:
→ Pasta
01 - 12 oz linguine or spaghetti
02 - Salt, for pasta water
→ Seafood
03 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Herbs
04 - 3 cups fresh baby spinach, packed
05 - 3 cloves garlic, minced
06 - 1 small shallot, finely diced
07 - 1/4 cup fresh parsley, chopped
08 - 2 tbsp fresh basil, chopped
09 - 1 tbsp fresh dill, chopped (optional)
10 - Zest of 1 lemon
11 - Juice of 1/2 lemon
→ Sauce
12 - 3 tbsp olive oil
13 - 1/4 cup dry white wine
14 - 2 tbsp unsalted butter
15 - Freshly ground black pepper, to taste
16 - Pinch of red pepper flakes (optional)
→ Garnish
17 - 1/4 cup grated Parmesan cheese (optional)
18 - Lemon wedges
# Method:
01 - Bring a large pot of salted water to a rapid boil. Add linguine or spaghetti and cook until al dente, following package directions. Reserve 1/2 cup of pasta water before draining.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place shrimp in a single layer, season with salt and pepper, and cook 1 to 2 minutes per side until just pink. Transfer shrimp to a bowl and set aside.
03 - Using the same skillet, add remaining olive oil. Sauté diced shallot and minced garlic for 1 to 2 minutes until aromatic but not browned.
04 - Pour in white wine and simmer for 2 minutes, scraping up any browned bits from the pan. Stir in unsalted butter, lemon zest, and a pinch of red pepper flakes if desired.
05 - Add fresh baby spinach to the skillet and cook for 1 to 2 minutes until just wilted.
06 - Return cooked shrimp to the pan. Add drained pasta, chopped parsley, basil, dill, lemon juice, and a splash of reserved pasta water. Toss gently over low heat until evenly coated and heated through. Season to taste with salt and black pepper.
07 - Transfer the pasta to serving plates and top with Parmesan cheese and lemon wedges as desired. Serve promptly.
