This Garlic Shrimp and Spinach Linguine is bright, garlicky, and just a little spicy. Tender shrimp meet wilted spinach and silky pasta in a light olive oil and garlic sauce. The dish is simple, fresh, and comes together fast perfect for nights when you want flavor without fuss. It will make your kitchen smell like heaven on a rainy day.
Top reasons to make this now: it’s fast, uses pantry-friendly staples, and feels a bit fancy with almost no effort.
Why You’ll Love This Recipe
- Ready in about 20–30 minutes perfect for busy evenings.
- Made with simple ingredients you probably have on hand.
- Light, fresh, and crowd-pleasing great for weeknight family dinners or a quick date night.
- If you love garlicky pasta, you might also enjoy this Creamy Garlic Parmesan Pasta Bake for a cozy twist.
Ingredients
- 12 ounces linguine or fettuccine
- 1 pound large shrimp, peeled and deveined, tails on or off
- 2 tablespoons olive oil, plus more for drizzling
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or to taste)
- 5 ounces fresh spinach
- 1/2 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Black pepper to taste
- 1 cup reserved pasta cooking water
Step-by-Step Instructions of Garlic Shrimp and Spinach Linguine
- Bring a large pot of salted water to a boil and cook the linguine until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
- Reduce heat to medium. Add a little more olive oil if needed and sauté the minced garlic and red pepper flakes for 30–45 seconds until fragrant. Do not let the garlic brown.
- Add the spinach to the skillet and cook, stirring, until it wilts, about 1–2 minutes.
- Return the shrimp to the skillet. Add the drained pasta, chopped parsley, and Parmesan. Toss to combine.
- Pour in about 1/2 cup of the reserved pasta water and toss. Add more pasta water a little at a time until the sauce is silky and coats the pasta. Taste and adjust salt and pepper.
- Plate the pasta, drizzle a little olive oil over each serving, and sprinkle extra Parmesan and parsley as desired. Serve hot.
Tips for Success
- Use fresh shrimp for best texture, but frozen shrimp thawed and patted dry work fine.
- Don’t overcook the garlic it turns bitter if browned.
- Add pasta water slowly to reach a silky sauce; the starch helps everything stick together.
- Toss off the heat to keep the spinach bright and tender.
Substitutions & Variations of Garlic Shrimp and Spinach Linguine
To Make It Vegan/Gluten-Free:
- Vegan: Swap shrimp for pan-seared tofu or chickpeas, use nutritional yeast instead of Parmesan, and finish with vegan butter or olive oil.
- Gluten-free: Use gluten-free linguine and follow the same steps.
Variations:
- Add lemon zest or a squeeze of lemon for bright acidity.
- Stir in sun-dried tomatoes or roasted red peppers for extra color and flavor.
- Swap parsley for basil or add a spoonful of pesto for a herby twist.
- For a creamier sauce, stir in 2 tablespoons of cream or crème fraîche at the end.
Storage Instructions of Garlic Shrimp and Spinach Linguine
Refrigerator:
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to loosen the sauce.
Freezer:
- Not ideal for freezing because shrimp and spinach change texture. If you must, freeze only the pasta without shrimp for up to 1 month; thaw overnight and reheat with freshly cooked shrimp.
Make-Ahead:
- Cook the pasta and store separately from shrimp and sauce. Reheat and combine when ready to serve.
- Chop the parsley and mince the garlic ahead to save time.
Frequently Asked Questions (FAQ) of Garlic Shrimp and Spinach Linguine
Can I make this with frozen shrimp?
Yes thaw shrimp overnight in the fridge or under cold running water, then pat dry before cooking.
How do I prevent the shrimp from becoming rubbery?
Cook shrimp quickly over medium-high heat and remove them from the pan as soon as they turn pink and opaque.
Can I use a different green instead of spinach?
Absolutely. Baby kale or arugula work add them a little earlier for kale, or right at the end for peppery arugula.
Final Thoughts
Garlic Shrimp and Spinach Linguine is a fast, flavorful meal that feels special but won’t eat your evening. It’s a great go-to when you want something fresh and satisfying with minimal fuss. Try it tonight, then come back and leave a comment and a star rating to let others know how it turned out I’d love to hear your tweaks and favorite swaps.
Print
Garlic Shrimp and Spinach Linguine
A cozy and flavorful Garlic Shrimp and Spinach Linguine ready in 20-30 minutes, perfect for busy weeknights.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 12 ounces linguine or fettuccine
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, plus more for drizzling
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or to taste)
- 5 ounces fresh spinach
- 1/2 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Black pepper to taste
- 1 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook 1-2 minutes per side until pink and just cooked through. Remove shrimp to a plate.
- Reduce heat to medium. Add a little more olive oil if needed and sauté the minced garlic and red pepper flakes for 30-45 seconds until fragrant. Do not let the garlic brown.
- Add the spinach to the skillet and cook, stirring, until it wilts, about 1-2 minutes.
- Return the shrimp to the skillet. Add the drained pasta, chopped parsley, and Parmesan. Toss to combine.
- Pour in about 1/2 cup of the reserved pasta water and toss. Add more pasta water a little at a time until the sauce is silky and coats the pasta. Taste and adjust salt and pepper.
- Plate the pasta, drizzle a little olive oil over each serving, and sprinkle extra Parmesan and parsley as desired. Serve hot.
Notes
Use fresh shrimp for best texture. Don’t overcook the garlic — it turns bitter if browned. Add pasta water slowly to reach a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Pescatarian