Speedy Lemon-Garlic Shrimp Scampi Pasta
This speedy recipe features succulent shrimp and al dente pasta tossed in a vibrant lemon-garlic sauce with cherry tomatoes and fresh spinach, perfect for a quick and flavorful meal.
Equipment
- Large Pot
- Large Skillet
Ingredients
Main Ingredients
- 1 pound Shrimp raw, peeled, and deveined (fresh or frozen, thawed)
- 10 ounces Pasta linguine or spaghetti
- 2 tablespoons Olive Oil
- 4 Garlic cloves, minced
- 1 cup Cherry Tomatoes halved
- 1/2 cup Dry White Wine (e.g., Sauvignon Blanc), optional
- 1/2 cup Chicken or Vegetable Broth
- 1/2 teaspoon Red Pepper Flakes
- 2 cups Fresh Spinach roughly chopped
- 1/2 cup Parmesan Cheese grated, plus more for serving
- 1/4 cup Fresh Parsley chopped
- 1/2 Lemon (for juice and zest)
- Salt and Black Pepper To taste
Instructions
Cooking Steps
- Boil a large pot of salted water, add pasta, and cook until al dente, reserving 1 cup of starchy pasta water.
- Heat olive oil in a skillet, cook shrimp for 1-2 minutes per side until pink, then remove and set aside.
- Reduce heat, add minced garlic and red pepper flakes to the skillet, and sauté for 30 seconds until fragrant.
- Pour in white wine (if using) and broth, bring to a simmer, then add cherry tomatoes and cook for 3-5 minutes until they soften.
- Add cooked pasta to the skillet, stir in spinach until wilted, and mix in grated Parmesan cheese; add reserved pasta water if the sauce is too thick.
- Gently fold the cooked shrimp back into the pasta mixture, squeeze in lemon juice, and season with salt and pepper.
- Garnish with fresh chopped parsley and extra Parmesan cheese before serving.
Notes
For extra flavor, you can add a pinch of lemon zest along with the lemon juice. If you don't have white wine, simply use extra broth instead. Adjust red pepper flakes to your preferred level of spice.