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You will love this simple Shrimp and Spinach Pasta recipe. It is an easy shrimp recipe made with whole wheat pasta, tomatoes, and fresh spinach. Served with garlic-flavored sauteed shrimp and is perfect for either lunch or dinner.
You may like this low-carb shrimp pesto zoodles or my shrimp pesto pasta recipe.
We all love simple and quick dinner recipes that come together in less than an hour. You will love my simple and easy shrimp and spinach pasta recipe that’s loaded with flavor and packed with sauteed garlic shrimp. This healthy shrimp pasta recipe is made with whole wheat pasta but can be made with lentil pasta or swap the pasta for zucchini noodles if you are looking for a low carb recipe.
Highlights
- Comes together in 30 minutes or less for a quick wholesome weeknight dinner.
- A well-rounded meal with carbs, fiber, and protein.
- Tasty and delicious, you would want to have a second serving.
Ingredients you will need
- Oil: I used olive oil but you may use any oil you prefer to cook with.
- Shrimp peeled and deveined: swap this with chicken or any other protein.
- Fresh Garlic, Minced
- Whole wheat rotini pasta: or any other pasta.
- Butter, or olive oil
- Chicken broth
- Lemon juice: use fresh lemon juice.
- Cherry or grape tomatoes
- Baby spinach leaves: or you can use frozen.
- Parsley: optional
- salt and pepper to taste
Variations and Substitutes
- Pasta: Use any pasta of your choice
- Protein: You do not have to use shrimp. You may use chicken or beef.
- Spinach: fresh or frozen will work. You can also use kale.
- Broth: if you do not have broth, use water. Any broth is fine.
- Tomatoes: I love using cherry or grape tomatoes, but you can use any tomatoes you have on hand.
How to make it
- Step 1-Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta according to package directions.
- Step 2- Cook the shrimp: Heat the olive oil in a large pan over medium-high heat. add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
- Step 3- add seasonings: Add the garlic to the pan and cook for 30 seconds. Next, add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
- Step 4- Add the cooked pasta: Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
- Step 5- season and serve: Season with salt and pepper to taste, then serve.
Pin this now to find it later
Pin ItBest substitutes for pasta
There are a few substitutes for pasta that will be a healthier option for those looking to lose weight and watch their carbs. Here are a few options:
- Zoodles: Also referred to as zucchini noodles. Zucchini is spiralized and used in place of noodles for a healthier and low-carb option in place of pasta.
- Sweet potato noodles: Use spiralized sweet potatoes and an option to replace the wheat pasta.
- Spaghetti Squash: Once you cook spaghetti squash, which is usually round and yellow, use a fork to pull it apart and get the squash noodles as an alternative.
- Cauliflower: Skip the pasta with some cauliflower rice instead.
- Other pasta: There are other healthier kinds of pasta out there now, look for lentil or chickpea pasta. I prefer lentil pasta.
Frequently asked question
This is a personal preference. You technically could cook it with its peel but most prefer to peel it before cooking so you do not have to deal with it with every bite.
Yes! shrimp pairs so well with pasta and is a great source of protein.
This shrimp pasta will last 3-4 days in the fridge. It is best to consume cooked shrimp within 4 days after it is cooked. Store leftovers in the fridge in a container.
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Shrimp and Spinach Pasta
Ingredients
- 1 tablespoon Olive oil
- 1 Pound Shrimp, peeled and deveined
- 2 Garlic cloves, Minced
- 8 Ounces Whole wheat rotini pasta
- 1 tablespoon Butter, or olive oil
- ¼ Cup Chicken broth
- 2 teaspoon Lemon juice
- 2 Cups Cherry tomatoes, halved
- 4 Cups Baby spinach leaves
- 1 tablespoon Parsley
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
- Cook the pasta according to package directions.
- While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
- Add the garlic to the pan and cook for 30 seconds.
- Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
- Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
- Season with salt and pepper to taste, then serve.
Notes
- use any pasta of your choice.
- swap the shrimp with any other protein like chicken or beef.
- Store leftovers in a sealed container in the fridge for up to 4 days.
- you may freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this pasta tonight
It was quick and easy. I substituted regular pasta for wheat and used frozen spinach. I sprinkled parmesan over the topic– Delicious! This is now my favorite pasta dish! Amazing!
Nice. Glad you liked it
I didn’t have enough spinach on hand so I sauteed some slices of zucchini before adding the shrimp. It worked out fine. Delicious and low WW points!!!
So glad you liked this!