This lemon garlic shrimp pasta is quick and delicious meal that can be made in under 30 minutes! This was our sunday supper after a very busy day, but also works really well on a busy weeknight too. I was able to assemble it very quickly and it left everyone full, happy and satisfied!
Lemon Garlic Shrimp Pasta
- 1lb Linguini (or any pasta of choice)
- 1.5lb Shrimp, Pre-cooked Frozen
- 1/4 Cup Olive Oil, Extra Virgin
- 1/2 Onion, medium, sliced
- 2 Cloves Garlic, finely minced
- 1/4 Cup White Wine (optional)
- 2 TBSP Butter
- 1 Lemon – Zest and juice from half of the lemon
- 2-3 Handfuls of Fresh Spinach
- 1 Tbsp Capers
- Salt & Pepper To Taste
- Feta Crumbles or Parmesan, To Taste
- Red Pepper Flakes (optional)
Prepare a 1 lb box of linguini according to directions. While your water is coming to a boil, defrost frozen shrimp in a bowl under cold running water.
Slice onion and set aside. Preheat skillet coated with about 1/4 cup of olive oil over medium heat. Add the onion and sauté until slightly translucent.
Now add 1/4 dry white wine, garlic and 2 TBSP butter and gently stir. Once heated, add your shrimp and coat in the mixture.
Zest one lemon over the shrimp and give a stir. Now cut the lemon and squeeze the juice from one half into the skillet.
Just as the shrimp is heated through (this will take under 5 minutes), add at least 2 handfuls of cleaned fresh baby spinach. Fold in and allow to wilt, which will happen in about a minute or less. Stir in your capers and remove from heat. Season with salt and pepper, to taste. Drain your pasta and transfer to a bowl. Top the pasta with the shrimp mixture, then top with feta crumbles or parmesan, if preferred. We like red pepper flakes on ours, but the kids don’t, so I didn’t add it to the serving bowl. It give a nice hint of spice and adds to the flavor.