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Done in 20 minutes, this homemade shrimp and spinach pasta is easy, delicious, and nutritious! Juicy shrimp, fresh spinach, and al dente pasta coated in garlic butter sauce with a squeeze of lemon to finish.
Table of Contents
Easy Shrimp Spinach Pasta Recipes
Guess where we are for spring break? Europe! We started in London and Barcelona, but Italy was the highlight of our trip! It has been absolutely incredible—a dream come true indeed.
I have been to Italy many times before on business, and this is my first personal trip when I can actually soak in everything the country has to offer. Needless to say, our meals have been nothing short of amazing! We have tried all sorts of pasta, pizzas, paninis, coffee, gelato, and even more desserts.
Italy is really a food lover’s paradise, and we are enjoying every moment of it! I particularly admire their use of fresh, high-quality ingredients in cooking to create simple yet amazing dishes.
Take my no-cream shrimp and spinach pasta recipe with plump shrimp, fresh spinach leaves, and perfectly cooked spaghetti. It’s a little piece of Italy from my kitchen to yours!
For more seafood pasta recipes, check out my Shrimp Fettuccine Alfredo, Lobster Pasta, and Spaghetti alle Vongole recipes next!
Ingredients For Shrimp And Spinach Spaghetti
- Spaghetti – I find that spaghetti works best for oil-based pasta. It holds the garlic butter sauce well and it looks great when plated. However, you can use any type of pasta you prefer.
- Garlic – infuses a lot of aromatic flavors into the oil to create a savory flavor base. I always like to use fresh garlic, but you can also use minced garlic from a jar.
- Shrimp – I recommend using shelled and deveined shrimp. Fresh or frozen is fine, but I like to leave the tail on.
- Spinach – Use any type of spinach you prefer. I use baby spinach as it is more tender and sweeter than mature leaves.
- Butter and olive oil – A combination of the butter and oil creates a rich and flavorful sauce. Feel free to substitute olive oil with any other type of cooking oil.
- White wine – Optional but recommended. Its acidity makes the sauce brighter and more complex.
Recipe Variations
- Tomato shrimp: Turn the recipe into Italian Shrimp Pasta by sauteeing crushed Campari tomatoes with lemon garlic butter sauce. You can top it with some ricotta for a creamy texture.
- Spicy cajun: Make this Southern twist on this shrimp pasta and spinach recipe! Season the shrimp with Cajun spices, then follow the steps in my Cajun Shrimp Pasta recipe.
- Scallops and shrimp: Double the seafood goodness by adding shrimp to my Creamy Scallop Pasta recipe with a rich white wine cream sauce.
- Spicy version: Turn up the heat by adding chili flakes, lime juice, and tomatoes, similar to this Spicy Shrimp Pasta recipe.
How To Make Shrimp Spinach Pasta Recipe
This pasta with shrimp and spinach tastes like it was made by a loving Italian nonna. And the best part? It’s ready in as little as 20 minutes!
Treat yourself to some amazing olive oil, real butter, and the freshest shrimp out there. If you want to get a bit fancy, shave Parmigiano Reggiano on top (the block kind, not the pre-shredded stuff) for the full Italian trattoria experience.
Here’s how to make shrimp pasta and spinach recipe at home:
Step 1. Bring a pot of water to boil. Cook the spaghetti according to package instructions until al dente. Drain and save 1/3 cup of the pasta water. Set aside.
Step 2. Heat up a skillet with the unsalted butter and olive oil. Saute the garlic and add the shrimp. Cook the shrimp until the surface turns opaque, add spaghetti, pasta water, white wine, salt, and spinach. Stir to combine well.
Step 3. Turn off the heat, stir in the parsley, and serve the pasta immediately with some lemon wedges.
Helpful Tips For Home Cooks
- If want your noodles firmer, take 1-2 minutes off the recommended cooking time on the package.
- Pat the shrimp dry with paper towels before cooking so they sear properly and don’t release too much moisture into the sauce.
- Shrimp cooks fast! Add the rest of the ingredients as soon as it turns pink and opaque. The remaining heat will cook the shrimp through.
- If your sauce looks a little dry, add a splash of pasta water to loosen it up. The starch will also help the sauce cling to the spaghetti.
Frequently Asked Questions
Yes, you can. Just adjust the cooking time accordingly, as smaller shrimp will cook faster and larger prawns will take a bit longer.
Yes, you can use different types of pasta for spinach shrimp, like linguine, fettuccine, penne, or even whole-wheat pasta for a healthier option. Adjust cooking time accordingly.
To prevent pasta from sticking, cook it in a large pot of salted water and stir occasionally. After draining, toss the pasta with a bit of olive oil.
Put leftovers into an airtight container and refrigerate for up to 2 days. I recommend finishing pasta recipes with shrimp and spinach ASAP because seafood doesn’t stay fresh for long.
Yes, there’s lean protein from the shrimp, plus nutrients and fiber from the spinach. Just be mindful of your portions and how much butter and oil you use.
This shrimp with pasta and spinach recipe has only 233 calories per serving.
What To Serve With Shrimp Spinach Pasta
Serve this spinach shrimp pasta with Skillet Garlic Bread, Caprese Skewers, Parmesan Zucchini Fries, or Pan-Seared Salmon for a complete meal.
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please share your photo in the Comments section and consider giving it a 5-star rating. I can’t wait to see your creations! Want more easy and delicious recipes? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for new updates.
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Shrimp and Spinach Pasta
Ingredients
- 6 oz (175g) spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 8 oz (230g) shrimp, tail-on, shelled and deveined
- 2 tablespoons white wine, optional
- 1/3 cup pasta water
- 1/2 teaspoon salt
- 2 cups baby spinach
- 1/2 tablespoon Italian flat-leaf parsley, chopped
- lemon wedges
Instructions
- Bring a pot of water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, reserving 1/3 cup of the pasta water, and set aside.
- Heat a skillet with the unsalted butter and olive oil. Sauté the garlic, then add the shrimp. Cook the shrimp until the surface turns opaque, then add the spaghetti, reserved pasta water, white wine, salt, and spinach. Stir to combine well.
- Turn off the heat, stir in the parsley, and serve the pasta immediately with lemon wedges.
Notes
-
- If want your noodles firmer, take 1-2 minutes off the recommended cooking time on the package.
-
- Pat the shrimp dry with paper towels before cooking so they sear properly and don’t release too much moisture into the sauce.
-
- Shrimp cooks fast! Add the rest of the ingredients as soon as it turns pink and opaque. The remaining heat will cook the shrimp through.
-
- If your sauce looks a little dry, add a splash of pasta water to loosen it up. The starch will also help the sauce cling to the spaghetti.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
looks fresh and tasty, perfect blend :)
I like your recipe very delicious thank you
Hi Scarlet, thanks for trying my Shrimp and Spinach Spaghetti. :)