Lemon Garlic Shrimp Pasta With Spinach

A hint of zesty lemon mingles with the savory aroma of garlic as you prepare this delightful dish, transporting your senses to a sun-soaked Italian terrace. Lemon Garlic Shrimp Pasta With Spinach comes together in just under 30 minutes, making it an ideal weeknight dinner that’s bursting with flavor and nutritional benefits. The combination of tender shrimp, fresh greens, and the zing of citrus ensures each bite is packed with culinary bliss.

This recipe is perfect for seafood lovers and spinach enthusiasts alike. Whether you’re planning a romantic dinner or simply want to treat yourself midweek, this dish fits the occasion. Plus, it can be made ahead and stored for quick reheating, allowing you to enjoy your meal with minimal fuss.

Why You’ll Love This Recipe

• Juicy shrimp cook to perfection in just minutes.
• Fresh spinach adds color and nutrition to every bite.
• Zesty lemon brightens the dish, balancing flavors beautifully.
• Quick preparation means you can enjoy a gourmet meal in no time.

What You’ll Need

Gather these ingredients to create your delicious meal.

For the Pasta

• 5 ounces pasta, dry (approx. 140 grams; enough for 2 people!)

For the Shrimp

• 1 pound shrimp, thawed (tails removed)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• Salt + pepper, to taste

For the Sauce

• 3 tbsp olive oil (divided)
• 5 cloves garlic, minced
• 4 cups spinach
• 1/2 a lemon, juice + zest
• 1/4 cup fresh basil or parsley, chopped
• Salt + pepper, to taste

For Serving

• Optional: fresh parmesan, to serve

Fresh shrimp is recommended for best flavor.

Substitutions & Swaps

• Swap pasta for zucchini noodles for a low-carb option.
• Use frozen shrimp if fresh isn’t available.
• Replace spinach with kale or Swiss chard.
• Omit cheese for a dairy-free version.

How to Make It

Prepare this delicious dish in a few simple steps.

1. Prep ingredients

Thaw shrimp and remove tails and shells. Mince garlic, zest lemon peel, and chop basil or parsley.

2. Cook pasta

Bring a pot of water to boil for pasta. Cook according to package directions, then drain and return to pot.

3. Season shrimp

Pat shrimp dry with a paper towel. In a bowl, toss with 1 tbsp of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.

4. Cook shrimp

Heat a large pan over medium-high. Working in batches, add shrimp to the pan (leaving space between each). Cook 1-2 minutes per side, or until opaque. Remove from pan and place in a clean bowl.

5. Sauté garlic

Once shrimp are all cooked, add 1 tbsp olive oil to the pan. Cook minced garlic for 2-3 minutes, until lightly browned and fragrant.

6. Add spinach

Put spinach in the pan and cook until wilted, about 1-2 minutes, stirring continuously.

7. Combine and serve

Turn off heat. Add cooked pasta, lemon zest, lemon juice, remaining 2 tbsp olive oil, cooked shrimp, and fresh basil to the pan. Season with salt and pepper, and toss to combine.

8. Plate and enjoy

Serve hot, topping with freshly grated parmesan if desired. Enjoy!

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, the pasta does not freeze well.
Reheat: in a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Ensure the shrimp are patted dry for better searing.
• Adjust the chili flakes based on your spice preference.
• Toss the pasta in the sauce off the heat to prevent overcooking.
• Use fresh herbs for enhanced flavor.

Serving Suggestions

• Pair with a crisp green salad for a refreshing meal.
• Serve alongside garlic bread for a comforting dinner.
• Enjoy with a glass of white wine for a special touch.