Sautéed Shrimp and Spinach Linguine with White Wine Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender shrimp and fresh spinach tossed with linguine in a delicate white wine and garlic sauce, perfect for a light yet satisfying Italian-inspired dinner. This Italian-inspired seafood recipe, ready in about 30 minutes, pairs linguine pasta, large shrimp, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz linguine pasta
• 1 lb, peeled and deveined large shrimp
• 5 oz (about 5 cups) fresh spinach
• 4, thinly sliced garlic cloves
• 1/2 cup dry white wine
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/2 cup freshly grated, for serving Parmesan cheese
• 2 tbsp chopped, for garnish fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz linguine pasta and cook for 9-11 minutes until al dente. Reserve 1/2 cup pasta water, then drain pasta and set aside.
2. Step 2: While pasta cooks, heat 3 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Step 3: Add 1 lb peeled shrimp to the skillet, sprinkle with 1 tsp salt and 1/2 tsp black pepper, and cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
4. Step 4: Pour 1/2 cup dry white wine into the skillet, scraping up any browned bits. Simmer for 2 minutes until the sauce reduces slightly.
5. Step 5: Add 5 oz fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Return shrimp to the pan, add 12 oz cooked linguine, 2 tbsp fresh lemon juice, and reserved 1/2 cup pasta water. Toss everything together for 1-2 minutes until the sauce coats the pasta evenly.
6. Step 6: Serve immediately topped with 1/2 cup freshly grated Parmesan cheese and 2 tbsp chopped fresh parsley.