Shrimp and Spinach Pasta

4.48 from 21 votes

Shrimp and Spinach Pasta

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.

Prep Time15

Cook Time5

Total Time20

Course: Pasta

Cuisine: Italian Recipes

Keyword: Shrimp and Spinach Pasta

Servings: people

Author: Bee Yinn Low

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