Garlic Shrimp and Spinach Pasta

Name: Garlic Shrimp and Spinach Pasta
Cook time: 16 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling the pasta; 22 g fine salt for salting the pasta water; 320 g spaghetti dry; 450 g shrimp peeled and deveined, patted dry; 4 g fine salt for seasoning the shrimp; 1 g black pepper ground, for seasoning the shrimp; 30 ml olive oil divided; 15 ml olive oil divided; 6 cloves garlic cloves thinly sliced; 2 g red pepper flakes optional, divided; 60 ml dry white wine optional, for deglazing; 180 g fresh spinach washed and well dried; 2 g lemon zest finely grated; 30 ml lemon juice freshly squeezed; 35 g Parmesan cheese finely grated; 8 g flat-leaf parsley chopped

A quick pasta dish built around a simple garlic and olive oil sauce. The shrimp are seared briefly, the spinach is wilted into the pan, and the pasta is finished with lemon, Parmesan, and reserved cooking water for a glossy coating.

By Julienne

Cook time: 16 minutes

Servings: 4

Ingredients

3000 ml water for boiling the pasta
22 g fine salt for salting the pasta water
320 g spaghetti dry
450 g shrimp peeled and deveined, patted dry
4 g fine salt for seasoning the shrimp
1 g black pepper ground, for seasoning the shrimp
30 ml olive oil divided
15 ml olive oil divided
6 cloves garlic cloves thinly sliced
2 g red pepper flakes optional, divided
60 ml dry white wine optional, for deglazing
180 g fresh spinach washed and well dried
2 g lemon zest finely grated
30 ml lemon juice freshly squeezed
35 g Parmesan cheese finely grated
8 g flat-leaf parsley chopped

Instructions

Bring 3000 ml water to a boil in the 6 L pot. Add 22 g salt. Cook the spaghetti until just al dente, usually 1 to 2 minutes less than the package time, then reserve 250 ml pasta water before draining. The pasta is flexible but still has a firm center; the reserved water looks starchy, not cloudy with solids.
While the pasta cooks, season the shrimp with 4 g salt and 1 g black pepper. Heat 30 ml olive oil in the skillet over medium-high heat. Add the shrimp in a single layer and cook until pink and just opaque, about 1 to 2 minutes per side. Transfer to a plate. The shrimp are opaque with lightly browned edges and still juicy.
Lower the heat to medium. Add the remaining 15 ml olive oil, then add the garlic and red pepper flakes if using. Cook for about 30 seconds until fragrant, then add the white wine if using and simmer for 20 to 30 seconds to reduce slightly. The garlic is fragrant but not browned, and any wine smell has cooked off.
Add the spinach in two handfuls if needed and toss until just wilted, 1 to 2 minutes. Add the drained spaghetti, shrimp, lemon zest, lemon juice, and chopped parsley if using. Toss well, then add 120 ml reserved pasta water and the Parmesan. Toss until the sauce lightly coats the pasta, adding up to 130 ml more pasta water if needed for gloss and movement. The spinach is wilted, the shrimp are hot, and the sauce clings to the pasta without pooling heavily in the pan.
Taste and adjust with a little of the reserved pasta water if needed for saltiness and texture, then serve immediately. The pasta is glossy, aromatic, and evenly coated; the shrimp remain tender.