Juicy shrimp, spinach, and herbs tossed with pasta in a light, garlicky white wine sauce.
# Components:
→ Pasta
01 - 12 ounces linguine or spaghetti
02 - Salt, for pasta water
→ Seafood
03 - 1 pound large shrimp, peeled and deveined
→ Vegetables and 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 tablespoons fresh basil, chopped
09 - 1 tablespoon fresh dill, chopped (optional)
10 - Zest of 1 lemon
11 - Juice of 1/2 lemon
→ Sauce
12 - 3 tablespoons olive oil
13 - 1/4 cup dry white wine or seafood or chicken broth
14 - 2 tablespoons 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 rolling boil. Cook the pasta until al dente, following package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
02 - While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer, season with salt and pepper, and cook 1 to 2 minutes per side until just opaque and pink. Remove shrimp to a plate and set aside.
03 - Add remaining olive oil to the skillet. Sauté shallot and garlic for 1 to 2 minutes over medium heat until aromatic but not browned.
04 - Pour in white wine or broth; let it simmer for 2 minutes, stirring and scraping brown bits from the bottom. Add butter, lemon zest, and red pepper flakes if using, stirring until butter is melted.
05 - Add spinach, cooking for 1 to 2 minutes until just wilted.
06 - Return shrimp to the skillet. Add drained pasta, parsley, basil, dill, lemon juice, and a small splash of reserved pasta water. Toss gently on low heat until evenly combined and heated through. Adjust seasoning with additional salt and pepper as needed.
07 - Serve immediately, topped with Parmesan cheese and lemon wedges as desired.
