Recipes › Seafood › Shrimp and Spinach Linguine Recipe

Shrimp and Spinach Linguine Recipe

Recipe by Pedro M. A. Neves

This elegant Shrimp and Spinach Linguine combines succulent prawns with vibrant fresh spinach in a light garlic and white wine sauce. The dish balances delicate seafood flavors with earthy greens and tender pasta, creating a restaurant-quality meal in under 30 minutes. Perfect for weeknight dinners or impressive entertaining.

Ingredients

• 400g linguine pasta
• 500g large shrimp (17/20 count), peeled and deveined
• 300g fresh spinach leaves, packed
• 4 cloves garlic, thinly sliced
• 120ml (½ cup) dry white wine
• 60ml (¼ cup) extra virgin olive oil
• 30g (2 tablespoons) unsalted butter
• 250ml (1 cup) shrimp or vegetable stock
• 30ml (2 tablespoons) fresh lemon juice
• ½ teaspoon red pepper flakes
• 8g (1 teaspoon) fine sea salt for pasta water, plus ½ teaspoon for seasoning
• Freshly ground black pepper to taste
• 15g (3 tablespoons) fresh parsley, chopped
• 25g (¼ cup) grated Parmigiano-Reggiano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente, approximately 9-11 minutes. Reserve 120ml (½ cup) pasta water before draining.

2. While pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes, stirring constantly for 45 seconds until fragrant but not browned.

3. Increase heat to high and add the shrimp in a single layer. Cook for 1-2 minutes per side without moving them initially, until they just begin to turn pink on the exterior.

4. Pour in the white wine and lemon juice, scraping the pan bottom with a wooden spoon to deglaze. Allow the liquid to reduce by half, approximately 2 minutes.

5. Add the shrimp or vegetable stock and bring to a gentle simmer. Stir in the fresh spinach in batches, allowing each addition to wilt slightly before adding more, about 2-3 minutes total.

6. Gently fold the cooked shrimp back into the sauce, seasoning with ½ teaspoon salt and freshly ground black pepper to taste. Pour in the drained linguine and toss well, adding reserved pasta water as needed to achieve a light, silky consistency.

7. Divide the linguine among four shallow bowls. Top each portion with fresh parsley and Parmigiano-Reggiano cheese. Serve immediately while hot.

Substitutions

• Use frozen spinach (thawed and squeezed dry) instead of fresh, using 200g to replace 300g fresh
• Substitute white wine with additional stock (120ml total) for an alcohol-free version
• Replace shrimp with scallops or mussels for different seafood options
• Use whole wheat linguine for added fiber and nutty flavor

Tips

• Do not overcook the shrimp; they become tough and rubbery. They continue cooking slightly in the residual heat after being removed from direct flame
• Save pasta water before draining; the starch creates a silky sauce that helps bind ingredients together
• For best flavor, use fresh shrimp purchased the same day, or thaw frozen shrimp slowly in the refrigerator overnight

Linguine ai frutti di mare (pasta with seafood) is a cornerstone of Italian coastal cuisine, particularly in regions like Liguria and Campania. This lighter spinach variation maintains authentic Italian principles of balancing fresh seafood with simple aromatics and quality olive oil rather than heavy cream sauces.

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