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Close-up of garlic shrimp linguine with fresh spinach leaves and red pepper flakes in a bowl

Classic Garlic Shrimp Linguine with Spinach

This classic recipe features succulent shrimp and tender linguine tossed with fresh spinach in a flavorful garlic and white wine sauce, finished with a hint of lemon and Parmesan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz (340 g) Linguine
Shrimp
  • ½ lb (225 g) Large shrimp, peeled & deveined
Vegetables and Aromatics
  • 4 cups (120 g) Fresh baby spinach
  • 4 cloves Garlic, minced
Seasonings and Liquids
  • ½ tsp Smoked paprika
  • ½ cup (120 ml) White wine or low-sodium chicken broth
  • 1 Lemon zest
  • 2 tbsp Lemon juice
  • ¼ tsp Red-pepper flakes (optional)
Fats and Garnish
  • 3 tbsp Butter
  • 2 tbsp Grated Parmesan
  • 2 tbsp Olive oil
  • Salt & freshly ground black pepper to taste
  • 2 tbsp Fresh parsley, chopped (garnish)

Equipment

  • Large pot
  • Paper towels

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a rolling boil and cook the linguine according to package directions, typically 9-11 minutes.
  2. Reserve ½ cup of pasta water, then drain the cooked linguine and set it aside.
Preparing the Shrimp
  1. Pat the peeled and deveined shrimp dry with paper towels.
  2. Season the shrimp with salt, pepper, and smoked paprika, tossing to ensure even coating.

Notes

For extra depth of flavor, use high-quality white wine for the sauce. If you prefer a milder taste, chicken broth is a great alternative. Don't overcrowd the pan when cooking the shrimp to ensure they cook evenly and get a nice sear.