Ingredients
Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or fettuccine)
- 1 lb jumbo shrimp (peeled and deveined)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Sauce and Flavorings
- 3 cloves garlic (minced)
- 1 shallot (thinly sliced)
- ¼ teaspoon red pepper flakes
- Zest and juice of 1 lemon
- ½ cup white wine (or substitute additional chicken broth)
- 1 cup chicken broth
- 2 tablespoons butter
Greens and Toppings
- 4 cups baby spinach
- ½ cup freshly grated parmesan cheese
- ½ cup panko breadcrumbs
- 1 tablespoon butter
- Pinch of salt
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Season the shrimp: Pat the shrimp dry with paper towels. Sprinkle evenly with kosher salt and black pepper to season.
- Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1 to 2 minutes on each side, until they turn pink and are just cooked through. Remove the shrimp from the skillet and set aside.
- Make the sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced shallot for 2 to 3 minutes until softened. Add minced garlic and red pepper flakes, cooking for another minute until fragrant. Pour in the white wine and simmer for 2 minutes, allowing it to reduce slightly. Stir in chicken broth, lemon zest, and lemon juice, bringing the mixture to a gentle simmer. Let it reduce for 2 to 3 minutes to concentrate the flavors.
- Add spinach and butter: Stir in the baby spinach and cook until wilted, about 2 to 3 minutes. Add the 2 tablespoons of butter and stir until melted and incorporated into the sauce.
- Combine: Return the cooked pasta and shrimp to the skillet. Toss everything together, gradually adding reserved pasta water a little at a time until the sauce lightly coats the pasta evenly.
- Finish: Remove the skillet from heat and stir in the freshly grated parmesan cheese. Taste the dish and adjust seasoning with additional salt and pepper as desired.
- Optional breadcrumbs: While the pasta cooks, melt 1 tablespoon of butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown and crisp. Season with a pinch of salt and set aside.
- Serve: Plate the pasta and shrimp mixture immediately. Top with toasted breadcrumbs, extra parmesan cheese if desired, and freshly cracked black pepper for added flavor and texture.
Notes
- To keep the shrimp tender and juicy, avoid overcooking them; they cook quickly and become rubbery if left too long.
- If you don’t have white wine, substituting extra chicken broth works well without compromising flavor.
- For a spicier dish, increase the red pepper flakes to taste.
- Adding reserved pasta water gradually helps achieve the perfect sauce consistency without making the dish watery.
- To make this dish gluten free, substitute the pasta and panko breadcrumbs with gluten-free versions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
