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Simple, citrus flavors elevate pasta and shrimp for a zesty and summery Italian meal.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta and reserve 1 cup of the cooking liquid.
In a large, heavy skillet, warm 2 T of the olive oil over medium heat. Sauté the shallots and garlic for 2 minutes, then add the shrimp and cook until pink, about 5 minutes. Pour in the cooked linguine, lemon juice, lemon zest, salt, and pepper and toss to combine. Turn off heat and add spinach.
Add the rest of the olive oil and the parsley to the pasta; toss to combine and serve immediately.