I love Garlic Shrimp and I love the simplicity and ease of creating pasta dishes. Tossing aldente pasta with perfectly sauteed shrimp and pan sauces is a thing of beauty.

Just the words Garlic Shrimp start the juices flowing, and trust me this simple and delicious dish did not disappoint.

garlic shrimp with mushrooms and spinach served over linguine on a white plate

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This is how dishes are created in a restaurant. Easy to make saute dishes that keep customers coming back time and time again because they don’t think they can make it at home.

And that my friends is far from the truth. Most pasta dishes are amazingly easy to make and are easily adaptable. You can add or detract your favorite ingredients changing up this dish each time you make it.

What Ingredients do I need to make Garlic Shrimp with Linguine?

overhead view of ingredients to make garlic shrimp and spinach

Let’s start by gathering the ingredients we need to make Garlic Shrimp and Spinach with Linguine. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.

Do I have to use Mushrooms in this dish?

No, you don’t. I love mushrooms. They’re a rich, low calorie source of fiber, protein, and antioxidants. They taste great and more volume to the dish.

But if you don’t like mushrooms, leave the out. It’s just that easy!

Can I use other Vegetables in this dish?

You sure can. If don’t like spinach, substitute your favorite greens, or other vegetable in its place. If you’re anti-veggie, just make garlic shrimp.

Some of other favorite vegetables to use in this are:

broccoli
artichokes
zucchini
asparagus

This is your dinner, so use ingredients you like to eat or have on hand. Just use the recipe as a guideline.

How Do I make Garlic Shrimp and Spinach?

Start by adding olive oil to a pan over medium-high heat. Add the chopped garlic and shrimp. Turn down heat to medium and stir shrimp around so neither the shrimp or garlic burn.

Remove shrimp and most of the garlic from the pan when shrimp are about ¾ of the way cooked (about 2 minutes). Set aside until they are needed.

What kind of shrimp should I use?

When you buy shrimp I can’t stress enough that you look to see where they are sourced from. If you live in the US shrimp should come from the Gulf of Mexico, Pacific Ocean or local Southern states. Be very cautious if buying shrimp from India or any Asian country. Many times you’ll be buying farmed shrimp and the waters the shrimp are raised in are not regulated. So buyer beware!

There are many European countries where the shrimp are amazing, but we rarely see them in our stores.

*Headless shrimp are always frozen. If you see them in a supermarket and they’re not, they’ve been thawed.

two images cooking spinach and mushrooms in a large saute pan

After removing the shrimp and the garlic, add the mushrooms to the pan, along with additional olive oil if necessary and saute for 2-3 minutes

Add the spinach to the pan and stir until they begin to wilt.

shrimp added to pan with spinach and mushrooms

Add the sauteed shrimp and garlic back to pan. Season with crushed red pepper, sea salt and pepper to taste. Toss the mixture and allow shrimp to become fully cooked.

*Add more olive oil if necessary (or chicken stock)

two images adding and mixing pasta into the pan

Drain the cooked pasta and toss the pasta with the shrimp and spinach saute.

*Add additional olive oil or stock if its too dry.

Add a sprinkle of grated Romano cheese, serve and enjoy!

More Shrimp Recipes You’ll Love!

Garlic Shrimp and Spinach over Linguine

Chef Dennis Littley

For a quick and delicious weeknight meal serve up my Garlic Shrimp and Supergreens over pasta. Your family will love the flavor and you’ll love how easy it is to make.

4.94 from 44 votes

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Prep Time 10

Cook Time 12

Total Time 22

Course Entree

Cuisine Italian

Servings

Calories 872 kcal

Ingredients

⅔ pound shrimp peeled and deveined I used 16/ 20 count
⅔ pound linguine or pasta of your choice
2 cloves garlic finely chopped finely chopped
2 cups spinach or greens of your choice
8 ounces mushrooms sliced (optional)
2 tablespoons Olive Oil more as needed
sea salt and black pepper to taste
pinch of crushed red pepper flakes or more if you like spicy
grated romano cheese to taste garnish

Instructions

Cook pasta according to instructions on box.
As the pasta is cooking begin preparing your saute dish by heating a large skillet on high heat
Start by adding olive oil to a pan over medium-high heat. Add the chopped garlic and shrimp. Turn down heat to medium and stir shrimp around so neither the shrimp or garlic burn.
Remove the shrimp and most of the garlic from the pan when shrimp are about ¾ of the way cooked (about 2 minutes). Set aside until they are needed.
After removing the shrimp and the garlic, add the mushrooms to the pan, along with additional olive oil if necessary and saute for 2-3 minutes
Add the spinach to the pan and stir until they begin to wilt.
Add the sauteed shrimp and garlic back to pan. Season with crushed red pepper, sea salt and pepper to taste. Toss the mixture and allow shrimp to become fully cooked.
*Add more olive oil if necessary (or chicken stock)
Drain the cooked pasta and toss the pasta with the shrimp and spinach saute.
*Add additional olive oil or stock if its too dry
Serve immediately with grated Romano cheese.

Nutrition

Calories: 872kcalCarbohydrates: 118gProtein: 55gFat: 18gSaturated Fat: 2gCholesterol: 381mgSodium: 1214mgPotassium: 986mgFiber: 6gSugar: 6gVitamin A: 2815IUVitamin C: 18mgCalcium: 286mgIron: 6.6mg

Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

4.94 from 44 votes (19 ratings without comment)