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Shrimp, Lemon, Spinach Linguine
Shrimp, Lemon, Spinach Linguine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Caramelized lemon shrimp pasta with spinach and shallots. Irresistibly delicious!
Ingredients:
  • 8 ounces linguine pasta
  • Salt
  • 3 tablespoons extra virgin olive oil
  • 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
  • 1/2 cup shallots, sliced
  • 1 tablespoon garlic, minced
  • 1 pound 26-30 count shrimp, peeled and deveined
  • 5 ounces baby spinach leaves
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
Instructions:
  • Prepare pasta water: Bring a generously salted 2-quart pot of water to a boil.
  • Sear the lemon slices: While the water for pasta heats up, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Cook the thinly sliced lemons until browned and soft, about 7 to 8 minutes. Set aside to cool, then mince.
  • Add the linguine pasta to the boiling water and cook until al dente.
  • In the same pan used for cooking the lemons, heat 1 tablespoon of olive oil over medium-high heat. Sauté the sliced shallots until softened and lightly browned, about 4 to 5 minutes. Stir in the garlic and cook for an additional minute.
  • Sear the shrimp: Combine shrimp with shallots and garlic. Cook until pink on one side, then flip and cook for 2 minutes on the other side.
  • Toss spinach and minced lemon into the pan, wilt the spinach by tossing. Pour in about 1/2 cup of pasta water.
  • After cooking the pasta, mix it with shrimp and spinach in a pan. Season with salt and pepper to taste. Serve immediately, finishing with a sprinkle of grated Parmesan cheese.

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