
One-Pot Lemony Linguine with Shrimp and Spinach
Ingredients
- 5 tbsp extra-virgin olive oil
- 2 tsp lemon zest plus ¼ cup juice
- 1 garlic clove minced
- Salt and pepper
- 1 ounce Parmesan cheese grated (½ cup)
- 1 lbs jumbo shrimp 16 to 20 per pound, peeled and deveined, shells reserved
- 2½ cups dry white wine
- 2½ cups water
- 8 oz clam juice 8-ounce bottle
- 1 lbs linguine
- 5 cups baby spinach
- ¼ cup fresh basil shredded
- 2 tbsp unsalted butter softened
Instructions
- Whisk ¼ cup oil, lemon zest and juice, garlic, and ½ teaspoon salt together in bowl, then stir in Parmesan until thick and creamy; cover and set aside.
- Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until beginning to turn spotty brown, 2 to 4 minutes. Stir in wine and simmer until reduced slightly, about 5 minutes. Strain mixture through colander set over large bowl; discard shells.
- Return reduced wine mixture to pot, add water and clam juice, and bring to gentle simmer over medium heat. Stir in shrimp and cook until just opaque throughout, about 2 minutes. Using slotted spoon, transfer shrimp to separate bowl.
- Add pasta to liquid left in pot, increase heat to high, and bring to boil. Reduce heat to medium and simmer vigorously, stirring often, until pasta is tender, 12 to 14 minutes.
- Off heat, stir in spinach and cooked shrimp and let sit until spinach is wilted and shrimp are warmed through, about 30 seconds. Stir in lemon sauce, basil, and butter until butter is melted and pasta is well coated. Season with salt and pepper to taste and serve.