Description
Quick and flavorful lemon and garlic shrimp pasta made in just 20 minutes, perfect for busy weeknights or date nights.
Ingredients
- 8 ounces whole-grain uncooked spaghetti
- 5 tablespoons extra-virgin olive oil, divided
- 4 cloves garlic, finely chopped
- 1¼ pounds medium shrimp, peeled, cooked, and deveined
- 1 teaspoon Italian seasoning
- ¼ to ½ teaspoon red pepper flakes
- ¼ cup sun-dried tomatoes, chopped
- 6 cups fresh baby spinach
- ½ cup freshly grated parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Bring a large pot of water to a boil and cook the spaghetti according to package directions until al dente. Drain and set aside.
- In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and cook until fragrant, about 1 to 2 minutes.
- Add the shrimp and cook until opaque, about 2 minutes.
- Stir in the Italian seasoning, red pepper flakes, sun-dried tomatoes, and spinach. Cook until spinach wilts, about 3 minutes.
- Return the cooked pasta, remaining olive oil, parmesan, and parsley to the pot. Toss to combine and remove from heat.
- Drizzle with lemon juice and season with salt and pepper. Serve immediately with extra parmesan and parsley if desired.
Notes
For a gluten-free version, use gluten-free pasta. You can also substitute chicken for shrimp or add extra vegetables like mushrooms or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian