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Garlic Shrimp & Spinach Linguine

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A vibrant and gluten-free dish featuring luscious shrimp, fresh spinach, and garlic over linguine, perfect for family gatherings.

Ingredients

Scale
  • 12 ounces linguine or fettuccine (certified gluten-free)
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or to taste)
  • 5 ounces fresh spinach
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • Salt to taste
  • Black pepper to taste
  • 1 cup reserved pasta cooking water

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
  3. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
  4. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side until pink.
  5. Remove shrimp from the pan and set aside. Reduce heat to medium, add remaining olive oil, garlic, and red pepper flakes. Cook until fragrant, about 1 minute.
  6. Add spinach and stir until wilted, about 2-3 minutes.
  7. Add cooked linguine to the skillet along with 1/2 cup of reserved pasta water. Toss to combine, adding more water if necessary for the sauce consistency.
  8. Return shrimp to the pan, add parsley and Parmesan cheese, and toss until everything is combined and heated through.
  9. Adjust seasoning with more salt and black pepper if needed, and serve immediately topped with extra Parmesan and a drizzle of olive oil.

Equipment

Notes

Ensure your shrimp is thoroughly dried before cooking to achieve a beautiful sear. Reserve plenty of pasta water to help create a silky sauce.

Nutrition

Find it online: https://www.glutenfreez.com/garlic-shrimp-spinach-linguine/