Spaghetti with Shrimp, Spinach, & Garlic Recipe
We love pasta in our house and I love whipping up a quick pasta dish with on hand ingredients in the freezer and/or pantry. We usually always have a bag of frozen shrimp in the freezer for those nights we make another favorite dish - Shrimp Risotto or a stir-fry with what's-on-hand vegetables.
The spinach came from our CSA (Community Supported Agriculture) pack and the rest of the ingredients are normally around all the time. We use spaghetti but fettuccine or bucatini pasta would work fine.
Some More To Know About Cooking With Shrimp
How do you know when shrimp are done cooking?
📖 Recipe
Pasta with Shrimp Spinach and Garlic Recipe
How to make Pasta with Shrimp Spinach and Garlic
Servings: 4 people
Ingredients
- 1 pound spaghetti
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 garlic cloves finely minced
- 1 pound shrimp peeled
- Salt & pepper to taste
- 16 ounces fresh spinach cleaned & trimmed
- Freshly grated Parmesan cheese
- Red pepper flakes - optional
Instructions
- Bring a large pot of salted water to a boil. While the water is coming to a boil, prep the ingredients. Mince the garlic, clean and peel the shrimp, and clean the fresh spinach.
- Add the pasta and cook until al dente when the water comes to a boil.
- Heat a large frying pan over medium heat until hot. Add the butter, oil, and then the garlic. Cook for one minute, but don't let the garlic burn. Add the shrimp, and cook on each side for a couple of minutes until done. Please don't overcook the shrimp.
- Season with salt and pepper. Add the spinach and a quarter cup of the pasta water. Let the spinach wilt some, and then add the spaghetti. Toss to coat the pasta with the sauce.
- I like to finish the dish with a drizzle of my best extra virgin olive oil. You can add some now or wait until you serve it in warm bowls.
- Serve with freshly grated Parmesan cheese, and for those who like it a little spicy, be sure to have some red pepper flakes ready.
Some of My Favorite Pasta Recipes
- Discover the Rustic Charm of Tuscan Pici Pasta
- How to Make a Basic Orzo Salad
- This Is How to Make Spicy Ragu Sauce Over Pasta
- Cavatelli Pasta
- Cavatelli Pasta with Spring Peas and Pancetta Recipe
- Bucatini all'Amatriciana Recipe
- How to Make Strozzapreti Pasta with Guanciale Sauce
- Rigatoni with Mushroom Sauce Recipe
Betsy @ Desserts Required
This looks delicious. I can't wait to try this in MY home!
The Reluctant Gourmet
Thanks Betsy and please come back and let me know how it turns out.
Sheila
This was delicious. I recommend that you follow the recipe and note that everything is super fast. The instructions leave out the butter, so be sure not to. Be user to use the freshest ingredients. yum.
G. Stephen Jones
Hi Sheila, glad you enjoyed the dish and thanks for pointing out the butter. Now fixed.
Jennifer L Vreeland
I make this all the time but I add fresh lemon and parsley.... It's amazing!!!!! ❣️❣️❣️
Ira Smith
Can your recipe for the "Pasta with Shrimp, Spinach and garlic use (1) Angel Hair pasta? (2) could this recipe be made a day ahead and served cold? (3) Make a day ahead and warmed up the next day? if so how would you suggest to warm it up? Look forward to your answer...thanx
G. Stephen Jones
Sure you can use angel hair pasta and serve it cold the next day. Heating it up the next day is OK but there is a good chance you will overcook the shrimp while doing so. I personally would not serve it the next day to guests but for myself, I would toss it in the microwave to reheat.
Sandy
What is your extra best olive oil? I have such a hard time finding good olive oil! Thank you
G. Stephen Jones
Hi Sandy, I think the best olive oil depends on what you are using it for. You don't need extra virgin olive oil for salad dressing, sauteeing or marinating. You want the freshest olive oil you can find for drizzling on a dish after it is prepared.
Kirsten K Weeks
My husband's and my favorite shrimp recipe! l add squeezed lemon and red pepper! So delicious. I reheat the next day if leftover in a skillet.
G. Stephen Jones
Hi Kirsten, thanks for reaching out. Much appreciated.