Linguine & Shrimp Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add the linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 to 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Season Shrimp

Pat the shrimp dry with paper towels. Toss with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1/2 teaspoon paprika (if using), and 1 tablespoon olive oil until evenly coated.

Heat a large sauté pan or skillet over medium-high heat until hot. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until opaque and just cooked through. Remove shrimp to a plate and set aside. Leave any browned bits in the pan for flavor.

In the same large skillet, reduce heat to medium and add 2 tablespoons extra-virgin olive oil. Add the chopped shallot and cook 1–2 minutes until softened and translucent.

Add the sliced garlic and red pepper flakes and cook 30–45 seconds, stirring frequently, until fragrant but not browned.

Add the asparagus pieces and cook 3–4 minutes, stirring occasionally, until they are bright green and just tender-crisp.

Stir in the sliced sun-dried tomatoes and cook 1 minute to warm through.

Add the baby spinach in handfuls, stirring and folding until wilted, about 1–2 minutes. If the pan looks dry, add the remaining 1 tablespoon olive oil or a few tablespoons of reserved pasta water to help the spinach wilt and create a little sauce.

Return the cooked shrimp to the skillet along with the drained linguine. Toss gently to combine.

Add 1 tablespoon unsalted butter, 1 tablespoon fresh lemon juice, and 1 teaspoon lemon zest. Toss everything together, adding reserved pasta water 2 tablespoons at a time as needed to loosen and create a silky sauce (use 1/4 to 3/4 cup total as desired).

Stir in 1/2 cup grated Parmesan and 2 tablespoons chopped parsley. Taste and adjust seasoning with salt and pepper as needed.

Cook together for another 1 minute until sauce is glossy and ingredients are well combined.

Serve immediately, topped with extra Parmesan and a final sprinkle of parsley and a grind of black pepper if desired.