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shrimp scampi with wilted spinach

A garlic and lemon flavored pasta sauce atop of spaghetti with shrimp
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 to 6
Author Marie


  • 1 pound shrimp , cleaned
  • 1 pound of spaghetti
  • 6 cloves of garlic , minced
  • 2 lemons , juiced and zested
  • cup of olive oil , divided
  • ¼ cup white wine
  • crushed red pepper , ¼ teaspoon
  • salt and pepper
  • fresh parley , chopped (optional)
  • fresh spinach , 2 to 3 cups, rinsed and dried


  • Bring one gallon of water to a boil in a large stock pot.
  • Add 4.5 teaspoons of salt and pasta to water and bring back to a boil, cooking according to package instructions.
  • Do not overcook pasta - it is best served al dente
  • Reserve pasta water
  • In the meantime, heat ⅓ cup olive oil in a large saute pan.
  • Season shrimp with salt and pepper and add to pan.
  • Cook shrimp for 4 to 5 minutes, 2 minutes on each side.
  • Using slotted spoon, remove shrimp from pan and set aside
  • Add the garlic to the pan and cook until fragrant, about 1 to 2 minutes - do not brown!
  • Add white wine and cook over medium-high heat until reduced by half, about 3 to 4 minutes.
  • Add the remaining olive oil, lemon juice, zest, and crushed red pepper and cook for another minute.
  • Drain pasta and then toss with spinach, shrimp, and sauce.
  • Add a bit of reserved pasta water if desired.
  • Garnish with fresh parsley if desired.