Garlic Lemon Shrimp with Whole Wheat Linguine

This Mediterranean dinner recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 4 people. Serve hot, garnished with extra fresh parsley and lemon wedges. A side of roasted asparagus or a fresh mixed green salad with vinaigrette complements the …

Cuisine: Mediterranean Type: Dinner Time: 25 min Servings: 4 Calories: 580 per serving
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Nutrition Information

Each serving contains approximately 580 calories and 48.0g of protein. Macronutrients include 70.0g carbohydrates and 12.0g fats per serving.

Per Serving

Calories
580
Protein
48.0g
Carbohydrates
70.0g
Fats
12.0g

Total

Calories
2320
Protein
192.0g
Carbohydrates
280.0g
Fats
48.0g

Ingredients

This recipe requires 10 ingredients. All ingredients are commonly available at grocery stores.

  • 1.25 lb Large Raw Shrimp
    peeled, deveined, tails removed for safety
  • 12.0 oz Whole Wheat Linguine
    dry whole grain pasta
  • 3.0 tbsp Extra Virgin Olive Oil
    cold pressed, divided for sautéing and finishing
  • 5.0 clove Garlic
    freshly minced
  • 2.0 whole Lemon
    zested and juiced, seeds removed
  • 4.0 cup Baby Spinach
    fresh, pre-washed, adds nutrient density
  • 0.5 cup Fresh Flat-Leaf Parsley
    leaves only, finely chopped
  • 1.0 tsp Kosher Salt
    divided, plus more for pasta water
  • 0.5 tsp Black Pepper
    freshly ground
  • 0.25 tsp Red Pepper Flakes
    optional, for mild heat

Instructions

Follow these 8 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Equipment Setup & Water Boil

  1. Fill a large stockpot with 4 quarts (3.8 liters) of cold water, cover with a lid, and place on high heat to boil.
  2. Set out a large skillet, tongs, chef's knife, cutting board, colander, and measuring spoons on the counter.

2. Produce Preparation (Mise en Place)

  1. Wash 2 lemons, 0.5 cup (120ml) fresh parsley, and ensure 4 cups (120g) baby spinach is clean.
  2. Zest both lemons into a small bowl, then slice in half and juice them to yield approximately 0.25 cup (60ml) juice; discard seeds.
  3. Mince 5 cloves of garlic finely.
  4. Pick parsley leaves from stems and chop finely.
  5. Measure out 3 tbsp (45ml) olive oil, 1 tsp (5ml) salt, 0.5 tsp (2.5ml) black pepper, and 0.25 tsp (1.25ml) red pepper flakes.

3. Shrimp Preparation

  1. Pat 1.25 lb (567g) shrimp thoroughly dry with paper towels to ensure a good sear.
  2. Toss shrimp in a bowl with half of the salt and half of the black pepper.

4. Start Pasta

  1. Once water is boiling vigorously, add remaining salt and 12 oz (340g) whole wheat linguine.
  2. Stir immediately to separate strands and set a timer for 10 minutes (or according to package directions for al dente).

5. Sauté Shrimp

  1. While pasta cooks, heat 1.5 tbsp (22ml) olive oil in the large skillet over medium-high heat.
  2. Add shrimp in a single layer (cook in two batches if necessary) and sauté until pink and opaque, about 2-3 minutes.
  3. Remove shrimp from the skillet with tongs and set aside on a clean plate.

6. Aromatics & Spinach

  1. Reduce heat to medium; add remaining 1.5 tbsp (22ml) olive oil, minced garlic, and red pepper flakes to the skillet.
  2. Sauté aromatics constantly for 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add 4 cups (120g) baby spinach and toss gently until just wilted.

7. Drain & Reserve

  1. Carefully carefully scoop out and reserve 1 cup (240ml) of starchy pasta water.
  2. Drain the pasta in a colander.

8. Combine & Emulsify

  1. Add drained pasta and cooked shrimp back into the skillet with the spinach mixture over low heat.
  2. Pour in lemon juice, lemon zest, and 0.5 cup (120ml) of the reserved pasta water.
  3. Toss vigorously with tongs to emulsify the liquids into a silky sauce, adding more pasta water if dry.
  4. Stir in fresh parsley and remove from heat immediately.

Plating

  1. Using kitchen tongs, grab a portion of the linguine and spinach, twisting your wrist to create a tight, tall nest, and place it gently in the center of a warm, wide pasta bowl.
  2. Pick out 5 to 6 shrimp and arrange them deliberately on top of and around the pasta nest, ensuring they sit proud and are not hidden by the greens.
  3. Spoon a little of the garlic-lemon pan juices over the shrimp and pasta to give everything a beautiful, appetizing gloss.
  4. Scatter the fresh chopped parsley and a small pinch of red pepper flakes from a height to get an even, vibrant dusting of color across the dish.
  5. Nestle a fresh lemon wedge on the side of the pasta mound and wipe the rim of the plate with a clean cloth for a sharp, restaurant-quality finish.

Family Beverage

Sparkling water infused with fresh lemon slices and mint leaves

Alcohol Beverage

Chilled Sauvignon Blanc or a dry Pinot Grigio

Serving Suggestions

Serve hot, garnished with extra fresh parsley and lemon wedges. A side of roasted asparagus or a fresh mixed green salad with vinaigrette complements the dish perfectly.

Notes

Using reserved pasta water creates a silky, emulsified sauce without relying on heavy amounts of butter or cream. For the best texture, ensure the pasta is cooked al dente and the shrimp are sautéed just until opaque to avoid toughness. A pinch of red pepper flakes can be added for a gentle heat kick.

Storage

Cool the finished dish quickly and transfer leftovers to a clean, airtight container within two hours of cooking. Store in the refrigerator for up to 2 days, as seafood is highly perishable and best enjoyed fresh.

Freezing

Place in a freezer-safe, airtight container and freeze for up to 2 months. Thaw completely in the refrigerator overnight before reheating gently in a skillet with a splash of water to revive the sauce consistency.

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