Lemon Garlic Shrimp with Creamy Parmesan Spinach Linguine

Instructions

Step 1 Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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Step 2 Season the shrimp with salt, black pepper, paprika, and red pepper flakes.
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Step 3 Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and slightly golden. Remove and set aside.
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Step 4 In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
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Step 5 Add heavy cream and milk, stirring until warmed through.
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Step 6 Stir in Parmesan cheese until melted and smooth.
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Step 7 Add fresh spinach and cook until wilted.
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Step 8 Add Italian seasoning and gradually stir in reserved pasta water to reach desired sauce consistency.
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Step 9 Toss the cooked linguine in the sauce until fully coated.
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Step 10 Return shrimp to the skillet, add lemon juice and zest, and gently combine.
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Step 11 Garnish with chopped parsley and serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce. Avoid overcooking the shrimp to keep them tender.