Free recipe
Shrimp & Spinach Linguine
Built around linguine and raw shrimp -- the method starts by bringing a large pot of salted water to a boil.
This Italian shrimp & spinach linguine builds its flavor from linguine, raw shrimp and baby spinach, and comes together in about 25 minutes with medium-level technique. The method starts by bringing a large pot of salted water to a boil.
Ready in 25 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around linguine, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) linguine
- 1 lb (450 g) raw shrimp, peeled and deveined, tails off
- 4 cups fresh baby spinach
- 4 cloves garlic, thinly sliced
- 1/4 tsp red chili flakes
- 1/3 cup dry white wine (or chicken stock)
- 3 tbsp olive oil
- 2 tbsp butter
- 1 lemon (zest and juice)
- 1/4 cup chopped fresh parsley
- Salt and black pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Bring a large pot of salted water to a boil and cook the linguine until al dente. Reserve 1 cup pasta water, then drain.
Pat the shrimp very dry with paper towels and season lightly with salt and pepper - dry shrimp sear instead of steaming.
Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the shrimp in a single layer and cook 1-2 minutes per side until pink and just opaque. Remove to a plate.
Lower the heat to medium. Add the last tablespoon of oil, the garlic, and chili flakes and cook 30-60 seconds until fragrant but not browned.
Pour in the white wine and let it bubble 1-2 minutes, scraping up any tasty bits from the pan.
Add the spinach and stir until it wilts, about 1 minute.
Return the shrimp with the drained linguine, butter, lemon zest, and a splash of pasta water. Toss over low heat until glossy and coated, about 1 minute.
Squeeze in the lemon juice, add the parsley, toss again, and taste for salt.
Serve immediately while hot.
Reserve 1 cup pasta water, then drain.
