Lemon Garlic Shrimp Pasta

Quick shrimp, spinach, and pasta in a light lemon-garlic sauce. Done in 25 minutes.

Ingredients

4 servings

Tick things off as you go. Amounts scale with servings.

Cook the pasta in salted water until al dente. Save 1/2 cup of pasta water, then drain.
Pat the shrimp dry and season with salt and pepper.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the shrimp for 2 minutes per side, until pink. Move to a plate.
Lower the heat. Add the remaining oil, garlic, and pepper flakes. Cook for 30 seconds.
Add the spinach and cook for 1 minute, until wilted.
Add the pasta, lemon zest, lemon juice, and a splash of pasta water. Toss well.
Return the shrimp to the pan, toss, and serve.

This one feels fancy but cooks while the water boils. Do not overcook the shrimp. They are done as soon as they curl and turn pink.

Swaps: use chicken sausage, white beans, or sauteed mushrooms in place of shrimp. Add cherry tomatoes or peas for color.

Best eaten the day it is made. Leftover pasta keeps for 2 days in the fridge.