This Shrimp and Spinach Pasta is a quick, nutritious weeknight favorite that combines tender shrimp, wholesome whole wheat pasta, and vibrant spinach for a satisfying, protein-packed meal.
Rich in fiber and low in saturated fat, it’s a wholesome choice that balances lean protein, healthy fats, and fresh vegetables—perfect for easy, flavorful dinners or meal prep during busy days.
Shrimp and Spinach Pasta
Equipment
- 1 Large skillet or frying pan
- 1 medium pot for boiling pasta
- 1 wooden spoon or spatula
- 1 strainer or colander
- 1 knife and cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp peeled and deveined
- 2 garlic cloves minced
- 8 ounces whole wheat rotini pasta
- 1 tablespoon butter or additional olive oil
- ¼ cup chicken broth
- 2 teaspoons lemon juice
- 2 cups cherry tomatoes halved
- 4 cups baby spinach leaves
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- Prep the Ingredients: Start by preparing all your ingredients. Peel and devein the shrimp if not already done, then pat them dry with a paper towel to ensure they sear properly. Mince the garlic cloves finely so the flavor distributes evenly. Slice the cherry tomatoes in half and roughly chop the parsley. Measure out the pasta, chicken broth, olive oil, butter, and lemon juice. Having everything ready before cooking makes the process smooth and stress-free.
- Boil the Pasta: Fill a medium pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add the whole wheat rotini pasta and cook according to the package instructions until al dente—firm to the bite but fully cooked. Stir occasionally to prevent the pasta from sticking together. Once done, reserve a small cup of pasta water for later use in case you want to adjust the sauce consistency, then drain the pasta in a colander and set aside.
- Heat the Olive Oil: While the pasta is boiling, place a large skillet or frying pan over medium-high heat. Add one tablespoon of olive oil and allow it to heat until shimmering but not smoking. Properly heated oil ensures that the shrimp will sear nicely and not stick to the pan.
- Cook the Shrimp: Add the shrimp to the hot skillet in a single layer. Season with salt and freshly ground black pepper to taste. Cook the shrimp undisturbed for about 2 minutes, then flip each piece and continue cooking for another 2-3 minutes, or until they turn pink and opaque. Avoid overcooking, as shrimp can become rubbery. Once cooked, transfer the shrimp to a plate and set aside temporarily while you prepare the vegetables.
- Sauté the Garlic: In the same skillet with the leftover shrimp juices, add the minced garlic. Sauté for 30–45 seconds, just until fragrant. Be careful not to burn the garlic, as it will turn bitter. The garlic will infuse the remaining oil with flavor, creating a rich base for the sauce.
- Wilt the Spinach: Pour in the chicken broth to the skillet, stirring to loosen any browned bits from the bottom of the pan—these add depth of flavor. Add the fresh baby spinach leaves in batches, allowing them to wilt gradually. Cook for about 3-4 minutes, stirring gently until all the leaves have softened but remain bright green. The spinach adds freshness, color, and nutrients to the dish.
- Combine Pasta and Shrimp: Return the cooked shrimp to the skillet, then add the drained pasta. Toss gently to combine all ingredients, ensuring the pasta is coated evenly with the garlicky broth and wilted spinach.
- Add Flavor Enhancers: Stir in one tablespoon of butter (or additional olive oil) and two teaspoons of lemon juice. Fold in the halved cherry tomatoes and sprinkle the chopped parsley over the top. Toss everything together lightly, allowing the butter to melt and the lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt and pepper if needed.
- Final Touches and Serving: Once everything is well combined and heated through, remove the skillet from the heat. For extra creaminess or a slightly saucier consistency, you can add a splash of reserved pasta water. Serve immediately while hot, garnishing with extra parsley if desired. This pasta is perfect as a standalone meal or paired with a simple side salad or garlic bread.
Notes
- You can swap whole wheat rotini for any pasta you prefer, such as penne, fusilli, or spaghetti.
- For a protein variation, replace shrimp with diced chicken, turkey, or even firm tofu for a plant-forward version.
- Cherry tomatoes can be roasted beforehand for extra sweetness or left fresh for a lighter, juicier flavor.
- Adjust the garlic amount to taste; roasting garlic before adding can mellow its pungency if desired.
- Reserve a bit of pasta water—it can help loosen the sauce and make it coat the pasta evenly.
Chef’s Secrets: Enhance Flavor Effortlessly
The secret to this dish’s vibrant flavor lies in timing and layering.
Searing the shrimp first ensures it develops a lightly caramelized crust, which adds depth to the final dish.
Adding garlic after the shrimp prevents burning while letting it release its aroma.
Wilting spinach in chicken broth rather than plain water boosts flavor and adds a subtle richness.
Fresh lemon juice at the end brightens the flavors and balances the richness of butter or olive oil, giving the dish a fresh, restaurant-quality finish every time.
Serving Suggestions: Make It Meal-Ready
This pasta works beautifully as a standalone main course due to its protein and veggie content.
Pair it with a crisp green salad, roasted asparagus, or a light cucumber-tomato salad for a complete meal.
For extra indulgence, sprinkle grated Parmesan or Pecorino Romano cheese on top just before serving.
Serve family-style in a large bowl for casual dinners, or plate individually with a drizzle of extra virgin olive oil for an elegant presentation.
Storage Tips: Keep Fresh Longer
Store leftovers in an airtight container in the refrigerator for up to four days.
Reheat gently over low heat on the stove, adding a splash of water or chicken broth to keep the pasta moist.
You can also freeze the dish for up to three months, though spinach may slightly change texture after thawing.
To freeze, portion into individual containers for quick meal prep.
Avoid overcooking the shrimp before freezing to prevent it from becoming rubbery when reheated.
Frequently Asked Questions
1. Can I use frozen shrimp?
Yes! Frozen shrimp works perfectly—just thaw them fully, pat dry, and follow the same cooking steps. Avoid overcrowding the pan to ensure even cooking and prevent sogginess.
2. Can I make this dish vegetarian?
Absolutely! Replace shrimp with chickpeas, tofu, or sautéed mushrooms. Use vegetable broth instead of chicken broth to maintain a rich, savory flavor.
3. Is this pasta suitable for meal prep?
Yes, this recipe is ideal for meal prep. Store in airtight containers in the fridge for up to four days. Reheat gently with a splash of broth or water to maintain texture and moisture.
4. Can I use a different type of pasta?
Yes, any short pasta such as penne, fusilli, or farfalle will work. Whole wheat is preferred for fiber and nutrition, but regular or gluten-free pasta can be substituted.
5. How can I adjust the flavor intensity?
For more robust flavor, add extra garlic, a pinch of crushed red pepper, or a splash of white wine to the skillet when cooking shrimp. Fresh herbs like basil or oregano can also elevate the dish.
