Spinach-Shrimp with Lemon Linguine

World Market is one of my absolute favorite places to shop for spices and wines and things that are just different from the readily available products of a typical American grocery store. I go nuts in the pasta section alone. Their Lemon Linguine is so delicious, you could serve it up all on its own with just a kiss of butter.

This recipe for Shrimp Linguine is one I have made for my family before. I love seafood such as Shrimp or Scallops paired with Linguine. To me, it simply feels more Italian than Spaghetti swimming in a red sauce. Maybe even more “top drawer” if you will. Less pedestrian. To make this dish even more spectacular, I’m using a flavored Linguine. My three favorite flavored Linguines offered at World Market are Burgundy, Squid Ink and Lemon. For something as delicate as Shrimp and Spinach, the Lemon Linguine was the perfect choice.

Spinach-Shrimp with Lemon Linguine
8 oz Lemon Linguine
1 lb raw medium Shrimp
2 tablespoons extra virgin Olive Oil
6 tablespoons Butter
4 Garlic Cloves, minced
1 teaspoon Red Pepper Flakes
1/2 teaspoon Sea Salt
1/2  teaspoon Black Pepper
1 teaspoon Italian Seasoning
4 cups Baby Spinach
1/2 cup Parmesan Cheese, grated
2 tablespoons parsley, more for garnish if desired
1 Lemon, juice only
1 Lemon, sliced for garnish if desired

Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot and keep warm.

While the water for the pasta comes to a boil, peel and devein the shrimp. Discard peel and set shrimp aside.

Heat olive oil and 2 tablespoons butter in a large pan to medium heat. While the oil heats, mince the garlic. Add red pepper flakes and garlic to the pan and sauté until fragrant, or about 1-2 minutes.

Add shrimp, salt and pepper. Cook shrimp for about 1 minute on each side, or until starts to turn pink. Add Italian seasoning and spinach and cook until wilted, or 2-3 minutes.

Add cooked pasta to pan with 4 tablespoons butter, Parmesan, and parsley. Stir until fully mixed and butter has melted. Add lemon juice and season with salt and pepper to taste.

Serve, garnished with lemon and parsley if desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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