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Lemon Garlic Shrimp Pasta with Spinach Recipe

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3.8 from 5 reviews

This Lemon Garlic Shrimp Pasta with Spinach is a delicious and easy weeknight dinner that combines succulent shrimp seasoned with smoked paprika and chili flakes, fresh spinach, and a bright lemon garlic sauce. The dish is healthy and quick to prepare, making it a perfect Mediterranean-inspired meal with a hint of spice and vibrant flavors. It’s simple, wholesome, and perfect for seafood lovers looking for a nutritious pasta dish.

Ingredients

Shrimp:

  • 1 pound shrimp, thawed and tails removed
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes
  • Salt and pepper, to taste

Pasta and Sauce:

  • Approx. 5 ounces (140 grams) dry pasta (enough for 2 people)
  • 3 Tbsp olive oil, divided
  • 5 cloves garlic, minced
  • 4 cups fresh spinach
  • 1/2 lemon, juice and zest
  • 1/4 cup fresh basil or parsley, chopped
  • Salt and pepper, to taste
  • Optional: fresh parmesan cheese, for serving

Instructions

  1. Prepare Ingredients: Thaw shrimp completely and remove tails and shells if unpeeled. Mince the garlic cloves finely. Zest the lemon and squeeze out the juice. Chop the fresh basil or parsley, setting aside for garnish.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add dry pasta and cook according to package instructions until al dente. Drain the pasta and return it to the pot to keep warm.
  3. Season Shrimp: Pat the shrimp dry with paper towels to remove moisture. In a bowl, toss shrimp with 1 tablespoon olive oil, smoked paprika, chili flakes, salt, and pepper to coat evenly. Set aside.
  4. Cook Shrimp: Heat a large skillet over medium-high heat. In batches, add the shrimp spaced apart so they cook evenly. Cook each side for 1 to 2 minutes or until shrimp turn opaque and are cooked through. Remove shrimp from skillet and place in a clean bowl.
  5. Sauté Garlic and Spinach: Add 1 tablespoon olive oil to the same skillet. Add minced garlic and cook for 2-3 minutes until lightly browned and fragrant, stirring frequently to prevent burning. Add the fresh spinach and cook for 1-2 minutes until wilted, stirring continuously.
  6. Combine Pasta and Flavors: Turn off the heat. Add the cooked pasta back into the skillet with the garlic and spinach. Add lemon zest, lemon juice, the remaining 2 tablespoons of olive oil, cooked shrimp, and fresh basil or parsley. Season with salt and pepper to taste. Toss everything together gently to combine and coat evenly.
  7. Serve: Serve the lemon garlic shrimp pasta hot, topped with freshly grated parmesan cheese if desired. Enjoy your flavorful and healthy meal!

Notes

  • Use raw shrimp for best results, thawed thoroughly before cooking.
  • For a bit more heat, adjust chili flakes to your preference.
  • You can substitute spinach with kale or arugula if desired.
  • If gluten-free pasta is needed, choose your preferred GF pasta type.
  • Leftovers store well in the refrigerator for up to 2 days; reheat gently to avoid drying out the shrimp.
  • Fresh lemon zest and juice brightens the dish, so avoid using bottled lemon juice for best flavor.
  • Parmesan cheese is optional and can be omitted to keep the dish lower in lactose.

Find it online: https://yumntasty.com/lemon-garlic-shrimp-pasta-with-spinach-recipe/