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Lemon Garlic Shrimp Pasta With Spinach That’s Perfect for Weeknights

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This lemon garlic shrimp pasta is the perfect easy weeknight dinner! Made with spinach to get some veggies in, plus a hint of smoked paprika and chili flakes for a bit of a kick.

Ingredients

Scale
  • Shrimp:
  • 1 pound shrimp, thawed + tails removed
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes
  • Salt + pepper, to taste
  • Pasta:
  • Approx. 5 ounces pasta, dry (approx. 140 grams; enough for 2 people!)
  • 3 Tbsp olive oil (divided)
  • 5 cloves garlic
  • 4 cups spinach
  • 1/2 a lemon, juice + zest
  • 1/4 cup fresh basil or parsley, chopped
  • Salt + pepper, to taste
  • Optional: fresh parmesan, to serve

Instructions

1. Thaw shrimp and remove tails and shells. Mince garlic. Zest lemon peel. Chop basil (or parsley).

2. Bring a pot of water to boil for pasta. Cook according to package directions, then drain and return to pot.

3. Pat shrimp dry with a paper towel. Place them in a bowl, then toss with 1 Tbsp of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.

4. Heat a large pan over medium-high. Working in batches, add the shrimp to the pan (leaving some space between each shrimp). Cook 1-2 minutes per side, or until opaque. Remove from pan and place into a clean bowl.

5. Once shrimp are all cooked, add 1 more tablespoon of olive oil to the pan. Cook minced garlic, 2-3 minutes, until lightly browned and fragrant.

6. Add spinach and cook until wilted, about 1-2 minutes, stirring continuously.

7. Turn off heat. Add cooked pasta to the pan, along with lemon zest, lemon juice, remaining 2 Tbsp of olive oil, cooked shrimp, and fresh basil. Season with salt and pepper, and toss to combine.

8. Serve hot, topping with freshly grated parmesan (if desired). Enjoy!

Notes

*SERVINGS: This recipe makes approximately 2 servings as a single, main meal. If serving with other foods (i.e. starters or sides), this will likely serve about 4 people.

*LEFTOVERS: Store leftovers in an airtight container in the fridge for up to 3 days. They will easily reheat in the microwave or on the stovetop.

*RECIPE MODIFICATIONS:

Instead of spinach, you may also use kale or Swiss chard.

If you’d like to add more veggies, this would go great with sautéed cherry tomatoes, broccoli florets, chopped bell peppers or zucchini. Simply cook the veg after the garlic and before the spinach 🙂

If you follow a gluten-free diet, please choose a certified gluten-free pasta.

You may use any pasta shape you like! I personally enjoy seafood with long pasta shapes, like spaghetti, spaghettini, angel hair, or linguine.

Nutrition

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