Linguine, Shrimp, and Spinach with Lemon Infused Oil

Linguine with Shrimp and lemon oilLinguine, shrimp, and spinach, oh my! Did I mention lemon oil? It is not that often that I make pasta dishes, but when I do, they are really something else, and this is one of them. They times I do make pasta dishes are solely for my wife, as that is her thing. She loves pasta, and could probably eat it daily. So what is a husband to do? Well, cook her pasta. The flavors of this dish are pretty amazing, not just because of the shrimp and spinach, garlic, and onion, but the real kicker is the lemon infused olive oil. Lets get started.


  • 1 box of your favorite linguine
  • 1-2 tbsp of olive oil
  • 1/2 small onion, chopped
  • 3 gloves of garlic, finely chopped
  • Juice of 2 lemons
  • Zest of 1 lemon
  • Salt
  • Pepper
  • 2 cups of fresh, packed spinach
  • 15 or so cleaned shrimp

Ingredients for lemon oil:

  • Zest of 1 lemon
  • 1/4 cup of olive oil

Start by making the oil, then setting aside until you are ready to make the dish. I prepared my oil in the morning, and used it around dinner time.

Begin by bringing a large pot of salted water to a boil. Why salted? To flavor the pasta of course. Cook for roughly 9 minutes. Drain, but RESERVE A CUP OF THE PASTA WATER. This is the trick with most pasta, reserve some water.

While the pasta is cooking, this is the best time to get your other items going. Chop your onion, garlic, and clean your shrimp. Heat a large skillet and bring the olive oil to temperature. Add in your garlic, onion and cook for a few minutes. Next, add in the shrimp. Cook the shrimp until they turn pink, roughly 4-6 minutes.  Next toss in your pasta, lemon zest, salt and pepper (to taste), lemon juice, and some of the reserved pasta water. Now, add in your chopped spinach, toss, and remove from the heat. The final step is to strain (using a sieve) the lemon oil, and toss the oil into the mix. Mix well, and plate it up. I served mine with rustic garlic bread with parmesan cheese.

Let me just say that my wife spoke very little at dinner that night. She did make lots of noises and said things like ‘Oh my god’, ‘amazing’, and another ‘oh my god’. Looks like this one is going in the books.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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