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An image of shrimp scampi in a bowl stacked atop 2 other white bowls
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Shrimp Scampi with Spinach

Linguine tossed with sauteed shrimp and spinach in a garlicky white wine sauce. A quick, easy weeknight meal that seems fancy (but shhhhh, it's not!).
Course Main Course
Cuisine Mediterranean
Keyword Shrimp Scampi with Spinach
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 lb linguine
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon extra virgin olive oil
  • 5 cloves garlic, thinly sliced
  • 1/4 cup dry white wine such as pinot grigio
  • 5 ounces fresh baby spinach
  • 12 ounces peeled and deveined tail-on frozen shrimp (21-25), thawed* and patted dry
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup loose fresh parsley washed and 1roughly chopped
  • 1/2 cup shaved parmesan cheese or use grated
  • 1 lemon washed and cut into wedges

Instructions

  • Bring a large pot of salted water to a boil. Add linguine and cook until just before al dente. Drain, reserving 1 cup of the pasta water and place pasta back into the large pot.
  • Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan over medium heat. Once hot, add garlic and saute 1-2 minutes. Add wine and bring to a boil, then reduce to a simmer. Simmer until wine has reduced a bit, then add spinach. Stir, then add to pasta.
  • In the same saucepan you used for the spinach, add the remaining tablespoon of butter over medium heat. Pat the shrimp dry, then season with salt and pepper on both sides. Add to saucepan and cook about 1 minute on each side, until opaque and cooked through. Don't overcook the shrimp!
  • Add shrimp and chopped parsley to the pasta and spinach and toss gently with tongs. Drizzle in a bit of pasta water, toss gently again (this should help smooth the sauce and provide silkiness to the dish). Add salt and pepper to taste.
  • Serve linguine with shaved parmesan and lemon wedges for squeezing overtop bowls of scampi.

Notes

*Thaw shrimp in the fridge overnight or in a bowl under cold running water for 5-10 minutes.