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Shrimp Pasta Spinach

Updated on October 5, 2015

Shrimp Pasta Spinach Recipe

A Recipe for Shrimp Pasta Spinach Delight

Ah, shrimp and pasta. I love this combination; it never fails to result in
a delicious meal. This dish is made even better with spinach to give it
that great earthy taste. This shrimp pasta spinach recipe will teach
you how to make this dish, complete with ingredients and instructions.

Shrimp Pasta Spinach Delight Ingredients

This shrimp pasta spinach recipe uses many ingredients that you may
already have in your kitchen. The ones that you are missing can be
found in your local supermarket. Feel free to make substitutions as
you see fit. If you do not like an item, just find something you think is
similar and replace it. For example, if you want this dish to be a bit
sweeter than usual, replace the lemon juice with lime juice. Also,
if you do not want the red pepper flakes, you can leave them out – they
are not required. And as always, you can substitute nonalcoholic white
wine for the white wine in the recipe.


  • 12 oz Penne pasta
  • 2 1/4 tbsp Extra Virgin Olive Oil
  • 6 tbsp fresh basil, chopped
  • 3 tbsp lemon juice
  • 1/2 cup white wine, dry, not sweet
  • 1 lb. uncooked, peeled shrimp
  • 2 tsp. lemon zest
  • 5 cups fresh baby spinach
  • 1/8 tsp crushed red pepper flakes
  • 3 cloves garlic, minced
  • 6 large plum tomatoes, sliced into wedges
  • 1 tbsp oregano
  • salt and pepper, to taste

Shrimp Pasta Spinach Delight Preparation

  1. Put on a pot of heavily salted water and bring it to a boil.
  2. Heat up the olive oil in a skillet. Place the shrimp in the pan. Add the garlic and sauté both for around 2 minutes.
  3. Add the grated lemon peel, basil, lemon lemon juice, and tomatoes to the mixture and cook stirring occasionally it until the shrimp are completely cooked. You will know they are ready when they turn opaque.
  4. At this time, lower the heat, add the white wine. Allow the dish to simmer until you reduce the sauce.
  5. When you have a nice rolling boil, place your pasta in and cook until it is 'al dente', or tender yet firm. It should take 9 to 10 minutes.
  6. Take a ladle full of the liquid in the pot and place it in a bowl for later. Drain the pasta and return it to the pot.
  7. Add the spinach leaves to the pasta and toss the two together in the pot until the spinach is soft and wilted.
  8. Add the shrimp mixture and toss the entire dish together. If the noodles are sticking, pour in enough of the pasta liquid you kept from earlier to give it a little bit of moisture.
  9. Add the red pepper flakes if you wish, salt and pepper to taste, and top it off with some grated Parmesan cheese.

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    • shai77 profile image

      Chen 6 years ago

      Hi Issa :-)

      5-6 people.

    • profile image

      Issa 6 years ago

      How many does this recipe serve? Thanks!

    • profile image

      Carolyn Jung 7 years ago

      Frozen shrimp and dry pasta are always in my kitchen. Thanks for another great way to combine them for a quick, satisfying weeknight meal.

    • Peggy W profile image

      Peggy Woods 8 years ago from Houston, Texas

      Sounds delicious! We do something similar but the addition of spinach would boost the flavor and nutrition. With seafood, we generally skip the cheese. Thanks for the recipe.

    • stars439 profile image

      stars439 8 years ago from Louisiana, The Magnolia and Pelican State.

      What a nice way to enjoy spinach. God Bless You