Description
A quick, vibrant summer pasta dish featuring tender shrimp, al dente linguine, wilted spinach, and sharp aged parmesan. High-heat cooking preserves the shrimp’s juiciness, while olive oil and toasted parmesan add richness balanced by lemon zest and juice. Ideal for warm-weather meals.
Ingredients
Shrimp, peeled and deveined (250g)
Linguine (400g, use gluten-free if needed)
Fresh or baby spinach (150g)
Aged parmesan cheese (50g)
Extra virgin olive oil (4 tbsp)
Minced garlic
Chili flakes
Lemon zest and fresh lemon juice
Instructions
Heat 2 tbsp oil in pan over medium heat
Add minced garlic and chili flakes, sauté 1 minute
Add shrimp and cook 2 minutes per side
Remove shrimp and set aside
Boil salted water (3g salt per liter) for linguine
Cook pasta 2 minutes less than package instructions
Reserve 1/2 cup pasta cooking water
Add remaining 2 tbsp oil to pan
Toss cooked pasta into pan with shrimp mixture
Add spinach and stir until just wilted
Transfer parmesan to small pan and cook 1 minute
Add cooked parmesan and lemon zest to dish
Finish with fresh lemon juice
Notes
Use aged parmesan for better flavor
Undercook pasta by 1-2 minutes to avoid mushiness
Lemon juice enhances brightness, avoid skipping
Reserve pasta water to adjust sauce consistency
Substitute shrimp with chicken (grilled) or tofu (marinated)
Adjust chili flakes for spice level
- Prep Time: 15
- Cook Time: 20
- Category: Trending
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 100mg
