Linguine with Shrimp and Spinach
This five-ingredient dinner is quick, easy, and delicious.
- Servings: 4
Photography: Marcus Nilsson
- 3/4 pound linguine
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 4 cups baby spinach
- Coarse salt and ground pepper
In a large pot of boiling salted water, cook linguine according to package instructions. In the last 3 minutes of cooking, add shrimp; cook until opaque throughout. Drain pasta and shrimp and return to pot. Toss with olive oil, lemon zest, lemon juice, and spinach. To serve, season with salt and pepper and drizzle with oil.