Ingredients
Scale
- 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