This shrimp and spinach pasta is a fresh, simple dinner made with juicy shrimp, tender pasta, baby spinach, garlic, lemon, parmesan cheese, and a light white wine butter sauce. It feels elegant enough for a weekend dinner, but it comes together quickly enough for a busy weeknight.
The sauce is bright and flavorful without being heavy. Garlic, shallot, lemon, white wine, chicken broth, butter, and parmesan create a silky sauce that lightly coats the pasta, while the spinach adds freshness and the shrimp makes it feel like a complete meal.
As a cookbook author and professional recipe developer, I love recipes like this because they prove that a really good pasta dinner does not need to be complicated. This is the kind of easy seafood pasta recipe I make when I want something simple, fresh, and a little restaurant-worthy at home.
For more seafood pasta recipes, check out our Linguine Gamberetti, Creamy Shrimp and Sausage Pasta, and Bistro Shrimp Pasta recipes.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Shrimp and Spinach Pasta
- Tina's Tips for the Best Shrimp Pasta
- What Pasta Shape Works Best?
- Can I Make This Shrimp Pasta Without Wine?
- Substitutions and Variations
- What to Serve with Shrimp and Spinach Pasta
- Storage and Reheating
- Frequently Asked Questions
- Shrimp and Spinach Pasta
Why You'll Love This Recipe
- Quick and easy: Ready in about 30 minutes.
- Fresh flavor: Made with lemon, garlic, spinach, and parmesan.
- Light but satisfying: The sauce is buttery without being too heavy.
- Weeknight-friendly: Simple ingredients and minimal prep.
- Great for guests: Easy enough for weeknights but elegant enough for entertaining.
Ingredients
- Pasta: Linguine, spaghetti, or fettuccine work best for this recipe because they pair well with the light lemon garlic sauce.
- Jumbo shrimp: Use peeled and deveined shrimp for easy prep. Fresh or frozen shrimp both work well.
- Olive oil: Used to cook the shrimp and sauté the aromatics.
- Garlic: Adds bold flavor to the sauce.
- Shallot: Gives the sauce a mild sweetness and more depth than onion.
- Red pepper flakes: Adds a subtle kick without making the pasta too spicy.
- Lemon zest and juice: Brightens the sauce and balances the richness from the butter and parmesan.
- White wine: Adds acidity and depth. You can use extra chicken broth instead if you prefer not to cook with wine.
- Chicken broth: Helps create the base of the sauce.
- Butter: Adds richness and gives the sauce a silky finish.
- Baby spinach: Wilts into the pasta and adds freshness.
- Parmesan cheese: Adds salty, savory flavor and helps bring the sauce together.
- Panko breadcrumbs: Optional, but they add a crispy, restaurant-style finish.
- Butter: Used to toast the breadcrumbs until golden.
See recipe card below for quantities.
How to Make Shrimp and Spinach Pasta
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions.
Reserve ½ cup pasta water, then drain.
Cook the Shrimp
Pat the shrimp dry and season with salt and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through.
Remove from the skillet and set aside.
Make the Sauce
Add the remaining olive oil to the skillet. Cook the shallot for 2-3 minutes, then stir in the garlic and red pepper flakes.
Add the white wine, chicken broth, lemon zest, and lemon juice. Simmer for 3-5 minutes, then stir in the spinach and butter.
Combine and Serve
Add the pasta and shrimp back to the skillet. Toss with parmesan and a splash of reserved pasta water until the sauce coats the pasta.
Serve with toasted breadcrumbs, extra parmesan, and black pepper.
Tina's Tips for the Best Shrimp Pasta
- Pat the shrimp dry before cooking. This helps them sear instead of steam.
- Do not overcook the shrimp. Shrimp cook very quickly and only need 1-2 minutes per side. Once they are pink and opaque, remove them from the skillet.
- Use freshly grated parmesan cheese. Pre-grated parmesan does not melt as smoothly and can make the sauce grainy.
- Reserve pasta water before draining. The starchy pasta water helps the sauce cling to the noodles.
- Add the parmesan off the heat. This keeps the cheese from clumping and helps it melt gently into the sauce.
What Pasta Shape Works Best?
- Long pasta shapes work best for this shrimp and spinach pasta. Linguine, spaghetti, and fettuccine all pair beautifully with the light lemon garlic sauce.
- Linguine is my favorite here because it feels classic with seafood, but spaghetti keeps the recipe simple and fettuccine makes it feel a little more rich and cozy.
Can I Make This Shrimp Pasta Without Wine?
Yes. If you do not want to use white wine, substitute it with additional chicken broth. The wine adds acidity and depth, but the recipe will still be delicious without it.
If skipping the wine, you may want to add an extra squeeze of lemon juice at the end to keep the sauce bright.
Substitutions and Variations
- Use arugula or kale instead of spinach for a slightly different flavor.
- Add cherry tomatoes for a burst of sweetness and color.
- Use scallops instead of shrimp for a more special-occasion version.
- Add a splash of heavy cream if you want a creamier sauce.
- Use gluten-free pasta and gluten-free breadcrumbs if needed.
- Skip the breadcrumbs for a lighter, simpler version.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat with a splash of chicken broth, water, or pasta water to loosen the sauce. Avoid microwaving too long, as shrimp can become rubbery when overheated.
- This pasta is best served fresh, but leftovers still make a great lunch the next day.
Frequently Asked Questions
Jumbo shrimp are great for this recipe because they feel hearty and cook quickly. Look for peeled and deveined shrimp to make prep easier.
You can, but raw shrimp will give you the best texture and flavor. If using pre-cooked shrimp, add them at the very end just to warm through so they do not overcook.
Cook shrimp just until pink and opaque, then remove them from the skillet. Add them back at the end so they stay tender.
Shrimp and Spinach Pasta
Ingredients
For the Pasta
- 12 oz pasta linguine, spaghetti, or fettuccine
- 1 lb jumbo shrimp peeled and deveined
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 shallot thinly sliced
- ¼ teaspoon red pepper flakes
- Zest and juice of 1 lemon
- ½ cup white wine or substitute additional chicken broth
- 1 cup chicken broth
- 2 tablespoons butter
- 4 cups baby spinach
- ½ cup freshly grated parmesan cheese
Optional Breadcrumb Topping
- ½ cup panko breadcrumbs
- 1 tablespoon butter
- pinch of salt
Instructions
- Cook the pasta:
 Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Season the shrimp: 
Pat the shrimp dry and season with salt and black pepper.
- Cook the shrimp: 
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Remove from the skillet and set aside.
- Make the sauce:
 In the same skillet, add the remaining 1 tablespoon olive oil. Add the shallot and cook for 2-3 minutes, until softened. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant. Pour in the white wine and let it simmer for 2 minutes, until slightly reduced. Add the chicken broth, lemon zest, and lemon juice. Bring to a gentle simmer and reduce for 2-3 minutes.
- Add spinach and butter:
 Stir in the spinach and cook until wilted, about 2-3 minutes. Add the butter and stir until melted.
- Combine:
 Add the cooked pasta and shrimp back to the skillet. Toss to combine, adding reserved pasta water a little at a time until the sauce lightly coats the pasta.
- Finish:
 Remove from heat and stir in the parmesan cheese. Taste and adjust salt and pepper as needed.
- Optional breadcrumbs:
 While the pasta cooks, melt butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown. Season with a pinch of salt.
- Serve:
 Serve immediately, topped with toasted breadcrumbs, extra parmesan cheese, and freshly cracked black pepper.
Did You Make This Recipe?
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