1 pound Linguine pasta
4 tbsp olive oil
2 shallots , small dice
4 cloves garlic, minced
2 medium zucchini, cut 1/2 inch slices, then quartered
2 medium lemons, zest and juice
1/2 to 1 cup pasta water
1 pound shrimp, deveined, tails removed
10 oz (1 bag) spinach, stems removed
Fresh grated Parmesan cheese for garnish
Salt and pepper
- Make pasta according to package directions, minus one minute less than listed for an al dente pasta that will absorb the sauce.
- While the pasta is cooking, add the 2 tbsp olive oil to a LARGE saute pan over medium high heat.
- Once the oil is close to smoking, add the shallots and saute for about 3 minutes.
- Add the garlic and continue to saute for an additional minute.
- Add the zucchini and continue to saute for a few more minutes.
- Add the lemon zest and juice and season with pinches of salt and pepper.
- Add the remaining olive oil and allow to come up to temperature.
- Add the spinach and shrimp and saute for just a couple of minutes. The shrimp will cook quickly, turning pink, and the spinach will wilt.
- Meanwhile, the pasta should be done. Drain the starchy salty water, reserving a cup to loosen the sauce.
- Add the pasta to the lemon/shrimp/spinach/zucchini and stir to combine.
- Add additional pasta water as needed to loosen the sauce a bit. The pasta will absorb the sauce, leaving the noodles wet, but with no additional liquid pooling in the bottom.
- Garnish with fresh grated Parmesan Cheese
There are two things about this recipe that I highly recommend: 1) cut the zucchini, dice the shallots, mince the garlic, and zest the lemons BEFORE you start cooking. Once you start, things go really fast, and you won’t have much time to do this part. 2) Heed the recipe when it calls for a large saute pan! You’re going to need it!
This pasta turned out quite well! I was surprised how much I tasted the lemon, as it seemed like the zest and juice disappeared in all the other ingredients, but it turned out to be the cherry on top for this dish.