Sautéed Shrimp and Spinach Linguine with White Wine Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends linguine pasta, peeled and deveined large shrimp, (about 5 cups) fresh spinach into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Shrimp and Spinach Linguine with White Wine Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Shrimp and Spinach Linguine with White Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Shrimp and Spinach Linguine with White Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp and Spinach Linguine with White Wine Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Shrimp and Spinach Linguine with White Wine Sauce?

Italian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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