One-Pot Lemony Linguine with Shrimp and Spinach | America's Test Kitchen
Sweet shrimp, bright lemon, and tender spinach come together seamlessly in this one-pan interpretation of the Italian classic spaghetti al limone.
Keywords
- Fish & Seafood
- Vegetables
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
- 1 garlic clove, minced
- Salt and pepper
- 1 ounce Parmesan cheese, grated (½ cup)
- 1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined, shells reserved
- 2½ cups dry white wine
- 2½ cups water
- 1 (8-ounce) bottle clam juice
- 1 pound linguine
- 5 ounces (5 cups) baby spinach
- ¼ cup shredded fresh basil
- 2 tablespoons unsalted butter, softened
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