Name: Lemon Garlic Shrimp Pasta with Spinach Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 pound shrimp, thawed, tails removed; 1 Tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp chili flakes; Salt and pepper, to taste; Approx. 5 ounces (140 grams) dry pasta (enough for 2 servings); 3 Tbsp olive oil (divided); 5 cloves garlic, minced; 4 cups fresh spinach; 1/2 lemon, zest and juice; 1/4 cup fresh basil or parsley, chopped; Salt and pepper, to taste; Freshly grated parmesan, for serving

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Introduction

This Lemon Garlic Shrimp Pasta with Spinach is a bright and flavorful dish that comes together quickly for a satisfying weeknight meal. Tender shrimp are cooked with fragrant garlic and a touch of spice, then tossed with fresh spinach, pasta, and a zesty lemon finish. It’s both light and indulgent, perfect for seafood lovers.

A white bowl holds a serving of spaghetti mixed with cooked spinach and topped with eight evenly spread grilled shrimp that have a reddish-orange color with grill marks. The pasta is pale yellow and looks lightly seasoned with herbs, visibly mixed with dark green spinach leaves. A silver fork is placed on the right side inside the bowl, slightly touching the pasta. Around the bowl, there is a white cloth napkin on a white marbled surface, with a white bowl of fresh spinach above and to the left, a white bowl containing two lemon halves above and further left, a garlic bulb with loose cloves to the right, and a small white dish filled with chopped green herbs at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound shrimp, thawed, tails removed
1 Tbsp olive oil (for shrimp)
1 tsp smoked paprika
1/2 tsp chili flakes
Salt and pepper, to taste
Approx. 5 ounces dry pasta (about 140 grams)
3 Tbsp olive oil (divided)
5 cloves garlic, minced
4 cups spinach
1/2 lemon, juice and zest
1/4 cup fresh basil or parsley, chopped
Optional: fresh parmesan, for serving

Instructions

Step 1: Thaw the shrimp if needed, then remove tails and shells. Mince the garlic, zest the lemon, and chop the basil or parsley. Bring a pot of salted water to a boil for the pasta.
Step 2: Cook the pasta according to package directions until al dente. Drain and return it to the pot to keep warm.
Step 3: Pat the shrimp dry with a paper towel. Place them in a bowl and toss with 1 tablespoon of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.
Step 4: Heat a large pan over medium-high heat. Cook the shrimp in batches, leaving space between each one, for 1-2 minutes per side or until shrimp are opaque. Remove cooked shrimp to a clean bowl.
Step 5: Add 1 more tablespoon of olive oil to the pan. Sauté the minced garlic for 2-3 minutes until lightly browned and fragrant, stirring frequently.
Step 6: Add the spinach to the pan and cook for 1-2 minutes until wilted, stirring continuously.
Step 7: Turn off the heat. Add the cooked pasta, lemon zest, lemon juice, remaining 2 tablespoons of olive oil, shrimp, and chopped basil to the pan. Season with salt and pepper, then toss everything gently to combine.
Step 8: Serve the pasta hot, topped with freshly grated parmesan if desired. Enjoy!

Tips & Variations

For extra depth, try using fresh garlic instead of pre-minced for a more vibrant flavor.
If you prefer less spice, reduce or omit the chili flakes.
Swap spinach with kale or arugula for a different leafy green texture.
Add cherry tomatoes or sun-dried tomatoes for a pop of color and sweetness.
Use gluten-free or whole wheat pasta to suit dietary preferences.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat or microwave until heated through to prevent the shrimp from becoming rubbery. Adding a splash of olive oil or water can help maintain moisture.

How to Serve

A large gray pan filled with a swirl of cooked spaghetti noodles as the base layer, mixed with bright green wilted spinach leaves scattered evenly throughout. On top, there are many plump shrimp cooked to a light pink-orange color, seasoned visibly with small bits of herbs and spices. Some fresh chopped green herbs are sprinkled over the shrimp and noodles for color and texture. Around the pan, there are white bowls with more fresh spinach, garlic cloves, lemon halves, and chopped herbs on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp straight from the freezer?

It’s best to thaw shrimp before cooking so they cook evenly. You can thaw shrimp quickly by placing them in a colander and running cold water over them for a few minutes.

What type of pasta works best for this recipe?

Any medium-thin pasta like spaghetti, linguine, or fettuccine pairs well with this dish. Choose your favorite or whatever you have on hand.