Shrimp and Spinach Pasta​

Shrimp and spinach pasta is a simple, well-balanced dish that brings together tender shrimp, sautéed spinach, and your choice of pasta in a light, flavorful sauce. It’s the kind of meal that doesn’t need a long ingredient list or complicated steps to be satisfying. Whether you make it creamy or keep it light with garlic and olive oil, the combination of seafood and greens always delivers.

What I liked most about this dish is how fast it comes together without sacrificing taste. The shrimp cooks in minutes, the spinach wilts right in the pan, and the pasta ties it all together. It’s also versatile you can make it creamy, spicy, lemony, or keep it classic. I’ve tried a few different versions, but the one I keep coming back to uses garlic, a splash of pasta water, and just enough Parmesan to bring it all together. It’s quick, clean, and gets better each time I tweak it slightly.

Key Ingredients

Core Ingredients

At the heart of every good shrimp and spinach pasta is a simple set of ingredients that do a lot with very little.

• Shrimp: Fresh or frozen, peeled and deveined. Medium-sized shrimp work best they cook quickly and absorb flavor well. If you’re using frozen, thaw them under cool running water.

• Spinach: Baby spinach wilts down beautifully without turning soggy. It also adds a nutritious punch without overwhelming the dish.

• Pasta: I prefer penne or fettuccine for holding onto sauce, but spaghetti works too.

• Garlic: Fresh minced garlic brings depth and aroma. It’s the backbone of the sauce.

• Olive Oil: Use a good-quality oil as the base for sautéing garlic and shrimp.

• Salt and Pepper: Keep it simple. Freshly cracked pepper makes a difference.

• Parmesan Cheese: For a salty, nutty finish. Grate it yourself if you can pre-shredded cheese doesn’t melt as well.

• Cream or Cream Cheese (optional): If you like it rich, a splash of heavy cream or a spoonful of cream cheese creates a velvety sauce.

Optional Additions

• Cherry Tomatoes: For a pop of acidity and color.

• Red Pepper Flakes: Just a pinch adds the right level of heat.

• Lemon Zest or Juice: Brightens the flavor, especially in non-creamy versions.

• Mushrooms or Onions: If you want more body or umami in your dish.

• Pasta Water: A little goes a long way in thinning and emulsifying sauces.

How to Make Shrimp and Spinach Pasta

Step 1: Prep the Shrimp and Spinach

Start by rinsing and patting dry your spinach. If you’re using fresh shrimp, peel and devein them, then lightly season with salt and pepper. If frozen, make sure they’re fully thawed and dried to prevent splattering when they hit the pan.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook your chosen pasta until al dente firm but cooked through. Before draining, scoop out about half a cup of pasta water to use later in the sauce.

Step 3: Sauté the Shrimp

Heat olive oil in a large skillet over medium-high heat. Add minced garlic and let it cook for 30 seconds until fragrant. Then, add the shrimp in a single layer. Sear for about 1–2 minutes on each side. Remove the shrimp and set aside to avoid overcooking.

Step 4: Wilt the Spinach

In the same pan, toss in the spinach with a splash of the reserved pasta water. Stir gently until just wilted this usually takes less than a minute.

Step 5: Combine and Finish

Add cooked pasta to the skillet with the spinach. Return the shrimp, and stir in cream or grated cheese if you’re going for a creamy version. Add more reserved pasta water to loosen the sauce if needed. Finish with more Parmesan and a squeeze of lemon juice if you like it zesty.

My Best Shrimp and Spinach Pasta Tips

Use Fresh Ingredients When Possible

Nothing elevates a simple dish like shrimp and spinach pasta more than quality ingredients. If you can, opt for fresh, wild-caught shrimp. They offer better flavor and texture compared to farmed or frozen varieties. And fresh spinach especially baby spinach cooks down evenly without bitterness.

Control the Heat to Avoid Overcooking Shrimp

Shrimp cook incredibly fast overdo it, and you’ll end up with rubbery bites. As soon as they turn pink and curl slightly, they’re done. If you’re using large shrimp, slice them in half lengthwise for quicker, more even cooking.

Let the Garlic Infuse, Not Burn

Garlic burns fast and turns bitter. To avoid this, heat your oil first, then lower the heat slightly before adding garlic. Let it sizzle gently for 30 seconds to infuse the oil without scorching it.

Balance Creaminess with Acidity

If you’re going the creamy route, balance richness with a squeeze of lemon or a splash of white balsamic vinegar. This cuts through the fat and keeps the dish from feeling too heavy.

Cheese Goes in Last

For silky, smooth sauce, always stir in grated cheese off the heat. High heat can make cheese clump and ruin the sauce’s texture.

Variations of Shrimp and Spinach Pasta

Creamy Shrimp and Spinach Alfredo Pasta

For a more indulgent version, swap out olive oil for butter and add heavy cream after cooking the shrimp. Simmer until thick, then stir in Parmesan cheese to create a lush Alfredo-style sauce. The spinach adds a welcome contrast to the richness.

Lemon-Garlic Shrimp and Spinach Pasta

This variation skips the cream entirely. Instead, use olive oil, fresh garlic, and lemon zest to create a bright, zippy sauce. It’s lighter and perfect for warmer days or when you’re craving something fresh and fast.

Spicy Shrimp Pasta with Spinach and Chili Flakes

Want a little heat? Add a pinch (or a whole teaspoon) of crushed red pepper flakes when sautéing garlic. It adds a subtle burn that plays well with shrimp and cuts through the richness of any sauce.

Pesto Shrimp and Spinach Pasta

Toss cooked pasta and shrimp with a spoonful of basil pesto for a herb-forward twist. This version is especially good served cold as a pasta salad or as a packed lunch.

Shrimp, Spinach, and Tomato Pasta

If you’re after balance, toss in halved cherry tomatoes during the spinach step. They soften just enough to burst with flavor and provide brightness that contrasts beautifully with the shrimp.

For more delicious recipes, check out the Marry Me Chicken Pasta

How to Serve Shrimp and Spinach Pasta

Pair It with the Right Sides

Shrimp and spinach pasta already delivers big on flavor and texture, but pairing it with a simple side can take the meal from good to unforgettable. A crisp, leafy green salad with a light vinaigrette offers freshness that cuts through any richness in the pasta. For something heartier, roasted vegetables like zucchini or bell peppers add color and natural sweetness.

If you want to stick with tradition, garlic bread or a crusty baguette is always a crowd-pleaser. Just be sure not to overdo it with buttery sides if your pasta leans creamy; you want balance, not overload.

Finish with Garnishes That Elevate

Toppings matter. A generous sprinkle of freshly grated Parmesan adds a salty punch that pairs beautifully with the shrimp. Chopped parsley or basil gives color and a burst of freshness. A final crack of black pepper or a dash of red chili flakes can also dial up flavor without changing the base recipe.

Serving in warm bowls helps keep everything at the perfect temperature. And if you’re cooking for guests, plating matters don’t just dump it on a plate. A twist of pasta, shrimp stacked neatly, and a sprinkle of green make it restaurant-worthy at home.

FAQs

Does spinach go with shrimp Alfredo?

Yes, spinach works beautifully with shrimp Alfredo. The creamy sauce softens the earthiness of spinach, while the shrimp adds a briny sweetness. This combo keeps things balanced rich but not heavy, flavorful but not overwhelming. It’s no wonder this trio often shows up in restaurant menus.

What goes with spinach and pasta?

Spinach is one of the most adaptable greens. It pairs well with pasta and a wide range of ingredients shrimp, chicken, tomatoes, garlic, lemon, and even mushrooms. The key is to use flavors that either brighten the dish (like citrus) or add depth (like aged cheeses or roasted veggies).

How to prepare spinach for shrimp?

Whether using baby or mature spinach, rinse thoroughly and pat dry. For pasta, add it near the end of cooking so it just wilts without becoming mushy. I like tossing it into the hot pan right after removing the shrimp it softens perfectly in just a minute or two.

What is the best sauce to eat with shrimp?

Shrimp loves creamy sauces think Alfredo, garlic-butter, or even a light tomato cream. That said, olive oil-based sauces with lemon and herbs are great for lighter meals. For shrimp and spinach pasta, a garlic cream or lemon-parmesan sauce brings out the best in both.

Do Italians put cheese on shrimp pasta?

Traditionally, Italians avoid pairing seafood and cheese. But culinary rules evolve, and many modern cooks (myself included) love a bit of Parmesan or Pecorino with shrimp pasta. If you like it and it works for your taste go for it.

Shrimp and Spinach Pasta​

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• Author: Emma Hart
• Total Time: 25 minutes
• Yield: 4 servings 1x

See also  Pineapple casserole​

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Description

Shrimp and Spinach Pasta is a quick, flavorful dish that brings together juicy shrimp, tender wilted spinach, and perfectly cooked pasta in a garlic-infused olive oil or creamy Parmesan sauce. This versatile, weeknight-friendly recipe can be adapted to suit your mood whether you want something light and zesty or indulgent and creamy. With minimal prep and maximum flavor, it’s a reliable favorite that’s ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

Core Ingredients

8 oz pasta (penne, fettuccine, or spaghetti)

1 lb medium shrimp, peeled and deveined

3 cups baby spinach

3 cloves garlic, minced

2 tbsp olive oil

Salt and freshly cracked black pepper, to taste

½ cup grated Parmesan cheese

¼ cup reserved pasta water

Optional for Creamy Version

¼ cup heavy cream or 2 tbsp cream cheese

Optional Additions

1 cup cherry tomatoes, halved

¼ tsp red pepper flakes

Zest and juice of ½ lemon

½ cup sliced mushrooms or ¼ cup diced onions

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Instructions

1. Prep the Shrimp and Spinach
   Rinse and pat dry spinach. If using fresh shrimp, peel and devein them, then season with salt and pepper. If frozen, ensure they are fully thawed and patted dry.

2. Cook the Pasta
   In a large pot, bring salted water to a boil. Cook pasta until al dente. Reserve ½ cup of the pasta water before draining.

3. Sauté the Shrimp
   Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds until fragrant. Add shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Remove from pan.

4. Wilt the Spinach
   In the same pan, add spinach and a splash of pasta water. Stir gently until just wilted, about 1 minute.

5. Combine and Finish
   Add the cooked pasta to the skillet with spinach. Return shrimp to the pan and stir in Parmesan. If using cream or cream cheese, stir in now. Use pasta water to loosen the sauce if needed. Finish with lemon juice and zest, and additional Parmesan if desired.

Notes

• Use fresh shrimp and spinach for the best flavor and texture.
• Don’t overcook the shrimp they’re done as soon as they turn pink and curl slightly.
• Infuse garlic gently by not letting it burn sauté it on medium heat.
• Add cream off the heat to prevent curdling and ensure a smooth sauce.
• For a lighter version, skip the cream and add more lemon zest and juice.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American, Italian-Inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 470
• Sugar: 2g
• Sodium: 620mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Carbohydrates: 44g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 190mg

Keywords: shrimp and spinach pasta, garlic shrimp pasta, creamy shrimp pasta, healthy shrimp dinner, pasta with spinach, seafood pasta recipe