Description
Impressive lemon and garlic shrimp pasta that’s quick enough for weeknights and elegant enough for date night, ready in just 20 minutes.
Ingredients
- 8 ounces whole-grain uncooked spaghetti
- 5 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped
- 1¼ pounds medium shrimp, peeled, cooked, and deveined
- 1 teaspoon Italian seasoning
- ¼ to ½ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes, chopped
- 6 cups fresh baby spinach
- ½ cup freshly grated parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Bring a large pot of water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and cook until fragrant, about 1 to 2 minutes.
- Add the shrimp to the pot and cook until they start to turn opaque, about 2 minutes.
- Stir in the Italian seasoning, red pepper flakes, sun-dried tomatoes, and spinach. Cook until the spinach wilts down, about 3 minutes.
- Return the cooked pasta to the pot along with the remaining olive oil, parmesan cheese, and parsley. Toss until evenly combined and remove from heat.
- Drizzle with lemon juice and season with salt and pepper to taste. Serve immediately, topped with additional parmesan and parsley if desired.
Notes
For gluten-free, substitute with gluten-free pasta. For a creamier texture, stir in Greek yogurt at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian