Shrimp, Lemon, Spinach Linguine

DinnerQuick and EasyPastaShrimp

Sautéed shrimp with caramelized lemons, tossed with shallots, spinach and linguine. Delicious!

Photography Credit: Elise Bauer

The concept is simple. Sauté shrimp with shallots, garlic, lemon, and toss with spinach and linguine. Pretty straightforward, right?

Here’s where it gets interesting. Instead of just squeezing some lemon juice over the pasta, or grating lemon zest, we are sautéing thin slices of lemon until they are well browned and caramelized. Those sautéed lemons slices get minced and added to everything else. 

The browned lemon bits bring zippy bursts of roasted lemony flavor to the dish, providing a wonderful accent to the shrimp, spinach, and linguine.

Try it, you’ll see! Just make sure the lemon is very thinly sliced and that you sauté it long enough to get thorough browning.

Shrimp Lemon Linguine

Shrimp, Lemon, Spinach Linguine Recipe

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  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4

Ingredients

  • 8 ounces linguine pasta
  • Salt
  • 3 Tbsp olive oil
  • 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
  • 1/2 cup sliced shallots
  • 1 Tbsp minced garlic
  • 1 pound peeled, deveined 26-30 count shrimp
  • 5 ounces baby spinach leaves
  • 1/4 cup freshly grated Parmesan cheese
  • Freshly ground black pepper

Method

1 Heat water for the pasta: Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.

2 Brown the lemon slices: While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat.

Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes.

Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.

3 Start cooking the linguine: Once the pasta water is boiling, add the linguine pasta to cook.

4 Sauté shallots and garlic: Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes.

Add the garlic and cook a minute more.

5 Cook the shrimp: Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.

6 Add the spinach, lemon, some pasta water: Add the spinach and the minced lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.

7 Drain pasta, toss with shrimp and spinach: When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to serve.

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Shrimp Lemon Linguine

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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24 Comments / Reviews

No ImageShrimp, Lemon, Spinach Linguine

Did you make it? Rate it!

  • Bri

    This was AMAZING! It will be a regular on my meal rotation! My 4 year old son LOVED the lemon and ate it all up! Thank you for a great recipe!

    xxxxxyyyyy

  • Tiffany

    YUM!!! Only thing we did differently was keeping the lemons in pieces & didn’t eat them. Didn’t really understand what mincing the lemons meant. Also added lemon juice on top. Thank u!!!

    xxxxxyyyyy

  • N

    The lemon was a little overwhelming. Would consider making again without, or just much less

    xxxxxyyyyy

  • Suzanne Norris

    I made this for dinner tonight. I was delicious. I followed the receipe used onion because I didn’t have any shallots in kitchen. My only complaint had to do with the size of my shrimp and amount of spinach I used. It could use a little more liquid but all in all I will make it again for sure. Did not find any issues with the lemon rind being bitter.

    xxxxxyyyyy

  • Jacqueline

    Not a fan of the lemon rind…pasta had nice flavor from the sauce made with the pasta water doubt I would make again

    xxxxxyyyyy

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Shrimp Lemon LinguineShrimp, Lemon, Spinach Linguine