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Garlic shrimp and spinach pasta served with lemon wedges.
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4.48 from 21 votes

Shrimp and Spinach Pasta

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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Pasta
Cuisine: Italian Recipes
Keyword: Shrimp and Spinach Pasta
Servings: 2 people
Author: Bee Yinn Low

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
US Customary - Metric

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

Serving: 2people | Calories: 598kcal | Carbohydrates: 66g | Protein: 35g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 213mg | Sodium: 751mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3247IU | Vitamin C: 11mg | Calcium: 133mg | Iron: 3mg