This post may contain affiliate links. Please read my privacy policy.
This shrimp and spinach pasta is light, fresh, and ready in 20 minutes. Juicy shrimp, tender spaghetti, and baby spinach are tossed in a garlicky white wine-butter sauce for an easy, flavorful weeknight dinner that tastes like it came from your favorite Italian spot.
Table of Contents
- Healthy Shrimp Spinach Pasta Recipe
- A Pasta Worth Making Again and Again
- Shrimp And Spinach: A Smart Dinner Choice
- Ingredients You’ll Need
- Recipe Variations
- How To Make Shrimp And Spinach Pasta
- Helpful Tips For Home Cooks
- Frequently Asked Questions
- What To Serve With This Recipe
- Other Recipes You Might Like
- Shrimp and Spinach Pasta Recipe
Healthy Shrimp Spinach Pasta Recipe
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 healthy no-cream shrimp 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!
A Pasta Worth Making Again and Again
- Juicy, plump shrimp. Lightly seared in garlic butter for sweet, briny flavor in every bite.
- Fresh, vibrant greens. Tender baby spinach that wilts just enough to keep its color and freshness.
- Simple yet elegant sauce. A quick white wine-butter base that clings to each strand of spaghetti without feeling heavy.
- Ready in 20 minutes. Perfect for busy weeknights or a last-minute dinner that still feels special.
Shrimp And Spinach: A Smart Dinner Choice
Shrimp and spinach aren’t just tasty, they make a great team for a light but filling meal. Shrimp is low in calories, high in lean protein, and quick to cook, so it keeps you satisfied without feeling heavy. It’s also packed with selenium and vitamin B12, which help boost your immune system and energy.
Spinach brings plenty of goodness too. It’s rich in iron for healthy blood, vitamin C for immunity, and antioxidants that protect your cells. Plus, the fiber in spinach helps with digestion and keeps you full longer.
Put them together in this pasta and you’ve got a balanced dinner that feels indulgent but is still light and nourishing.
Ingredients You’ll Need
- 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 peeled and deveined shrimp, fresh or frozen. I like to leave the tail on for extra flavor and a nicer presentation.
- 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.
Check out the recipe card below for the full list of ingredients and exact amounts.
Pro Tip #1: Why I Use Unsalted Butter
Unsalted butter lets me control the salt level in the dish while adding a rich, creamy base for the garlic and shrimp to cook in. It also blends beautifully with olive oil for a balanced flavor.
Pro Tip #2: White Wine For Brightness
A splash of white wine adds brightness and depth, balancing the richness of the butter. It also helps deglaze the pan so every bit of flavor makes it into the sauce. Swap with chicken broth or extra pasta water for a family-friendly version.
Pro Tip #3: Baby Spinach For Freshness
Baby spinach wilts quickly in the hot pasta, adding a burst of color, nutrients, and a slightly earthy taste without overpowering the dish.
Shopping Guide: If you want quick prep, grab a bag of frozen raw peeled and deveined shrimp. Just thaw them in the fridge overnight or run under cold water for a few minutes. Skip precooked shrimp as they will turn rubbery when reheated.
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.
- Extra veggies: Baby kale, cherry tomatoes, mushrooms, zucchini, bell peppers, asparagus, and broccoli all work beautifully here.
Extra Tip: Perfect Timing For Extra Veggies
Baby kale & spinach: Stir in during the last minute so they just wilt.
Cherry tomatoes: Add after garlic, cook until softened.
Mushrooms: Saute with garlic until golden before adding shrimp.
Zucchini & bell peppers: Add with garlic for tender-crisp texture.
Asparagus tips: Stir in during the last 1–2 minutes of simmering.
Broccoli florets: Parboil with pasta for last 2 minutes, then toss in sauce.
How To Make Shrimp And Spinach Pasta
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!
Grab a big pot and get some water boiling. Toss in your spaghetti and cook it until it’s just al dente, tender but with a little bite. Before you drain it, scoop out about 1/3 cup of the pasta water and set it aside; it’s going to help the sauce cling to every strand. Then drain the rest and set the pasta aside.
Heat a skillet over medium heat and add the butter and olive oil. Once it’s melted and hot, toss in the garlic and sauté for about 30 seconds until it smells amazing. Add your shrimp and cook until the edges turn pink and the center is opaque. If you’re using white wine, pour it in now to deglaze the pan and grab all that flavorful garlic goodness.
Pro Tip: I like using both butter and olive oil because the butter adds rich, creamy flavor while the olive oil helps prevent it from burning. Together, they give the shrimp and garlic a perfect, flavorful sear every time.
Add your cooked spaghetti right into the skillet with the shrimp. Pour in the reserved pasta water, sprinkle in the salt, and toss in the spinach. Stir everything together so the sauce lightly coats every strand and the spinach just starts to wilt.
Turn off the heat and stir in the chopped parsley for a fresh, herby touch. Serve your pasta immediately with lemon wedges on the side to squeeze over the top for a bright, fresh flavor.
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.
- Keep an eye on larger shrimp, they may need a little extra cooking time to stay juicy.
- 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, 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.
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.
You can use olive oil only instead of the butter for a lighter version, but the butter adds richness and flavor. Whole wheat or gluten-free pasta also works, just adjust the cooking time to keep it al dente.
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.
Yes, you can. Just adjust the cooking time accordingly, as smaller shrimp will cook faster and larger prawns will take a bit longer.
You can prep the shrimp and sauce in advance, but the pasta is best cooked fresh. If needed, store everything separately in the fridge for up to 2 days and toss together just before serving.
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.
This recipe is 598 calories per serving.
What To Serve With This Recipe
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 leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Shrimp and Spinach Pasta
Ingredients
- 6 oz spaghetti
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 8 oz shrimp, tail-on, shelled and deveined
- 2 tablespoons white wine, optional
- ⅓ cup pasta water
- ½ teaspoon salt
- 2 cups baby spinach
- ½ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Bee. I live on the Isle of Anglesey, and restaurants tend to be a bit hit and miss. I found your site when I began cooking Asian cuisine and I have to say that your recipes deliver fantastic food on all levels, and far superior to that which is served in many restaurants. You gave me confidence to delve in this mysterious world of spices and alternative ways of cooking. Now I find that we are on a journey through Europe with a whole variety of delicious menu’s.. Absolutely brilliant. My friends reap the benefits and visit often, and I thoroughly enjoy slaving over a hot stove. I shall be cooking the shrimp and rocket pasta tonight and know it will be a big hit. Thank you so much for all your hard work and raising the bar of excellence xxx
Hi Carl, thank you so much for your sweet message. I’m really happy to hear my recipes gave you the confidence to cook and try new flavors. Your friends must be so lucky to have you cooking for them. The shrimp and spinach pasta is such a good pick, I know you’ll all enjoy it. Happy cooking! :)
looks fresh and tasty, perfect blend :)
I like your recipe very delicious thank you
Hi Scarlet, thanks for trying my Shrimp and Spinach Spaghetti. :)