Shrimp and Spinach Pasta (30-Minute Dinner)
This Shrimp and Spinach Pasta is a creamy, flavorful dinner that’s ready in just 30 minutes. Juicy shrimp, tender pasta, and fresh spinach are tossed in a rich garlic sauce that’s perfect for busy weeknights!
Quick Snapshot:
- Total Time: About 30 minutes
- Equipment Needed: A large skillet and saucepan
- Best Tip: Reserve some of the pasta water for the silky sauce
- Perfect For: Make-ahead or meal prep dinner; busy weeknights
Looking for a cozy, flavorful dinner that comes together in just 30 minutes?
This shrimp with pasta and spinach is your new go-to recipe!
Shrimp, spinach, and pasta simmer in a creamy garlic sauce that feels fancy, but uses simple, everyday ingredients.
It’s the kind of easy weeknight meal that tastes like a restaurant favorite, without leaving your kitchen.
The shrimp cook in minutes, the spinach wilts into the sauce, and the rich and silky cream sauce gives this simple seafood pasta recipe a flavorful explosion. In fact, I’ve tested this recipe four times to make sure the creamy sauce turns out perfectly each time.
Whether you’re cooking for family, friends, or just yourself, this easy shrimp pasta with spinach is comfort food made simple.
If you love cooking with shrimp, this parmesan basil shrimp and rice and teriyaki shrimp stir fry makes an easy weeknight meal. And head over to the 30 minute dinner page for more recipe inspiration!
Ingredient Notes:
- Pasta: Spaghetti, fettuccine, or linguine work best for this creamy sauce.
- Shrimp: Use raw, peeled, and deveined shrimp (fresh or frozen). Medium shrimp is best for this recipe, as it cooks quickly.
- Red onion: This gives the pasta a boost of flavor. Yellow or white onion will also work.
- Garlic and olive oil: Gives this dish a rich flavor, without using butter.
- Chicken broth and half-and-half: Creates the base of the sauce.
- Seasonings: Just a simple blend of salt, black pepper, and Italian seasoning is all you need.
- Spinach: This adds nutrients and color that pair perfectly with the shrimp.
How to Make Creamy Shrimp and Spinach Pasta:
This recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.
- Cook the pasta: Bring a pot of salted water to a boil and cook pasta until al dente, reserving ½ cup of the pasta water.
- Cook onion and garlic: In a large skillet, cook the onion and garlic in some olive oil until tender.
- Add the shrimp: To the same skillet, add the shrimp and cook until pink and opaque. Remove to a separate plate.
- Pour in chicken broth and seasonings: Add the chicken broth and seasonings to the skillet, bring to a boil, then reduce heat to low and simmer.
- Stir: Add the half-and-half and spinach to the skillet and stir to combine.
- Combine everything: Add pasta and shrimp to the skillet and toss well to combine. Adjust seasonings, if needed, and top with some grated parmesan cheese, if desired.
Variations and Easy Swaps:
- Lightened up: Swap the half-and-half for 2% milk.
- Richer: You can use heavy cream in place of half-and-half for a richer flavor.
- Spicy: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Cheesy: Stir in some grated parmesan or shredded mozzarella cheese to the cream sauce just before assembling.
- More veggies: Mushrooms, asparagus, or roasted red peppers would make a delicious addition.
Tips and Tricks:
- Don’t overcook the shrimp: They can turn rubbery, so take them off the heat as soon as they’re pink.
- Reserve pasta water: Don’t forget this step! It helps to emulsify sauce.
- Add the spinach last: It wilts quickly, so it doesn’t need much time in the pan.
The Science Behind the Creaminess:
Although this recipe contains half-and-half, the secret to the silky sauce is emulsification, which is when the starch from the pasta water blends with the half-and-half to form a smooth coating. It’s what keeps the sauce from separating and helps it to cling to every noodle.
Serving Suggestions:
This garlic shrimp pasta pairs perfectly with:
- Garlic bread: either this air fryer version or this oven baked version
- Blueberry spinach salad or this corn and black bean quinoa salad
- Roasted carrots, broccoli, or zucchini
How to Store:
Leftovers will keep in the refrigerator for up to 2 days.
- To reheat: Warm gently in a skillet over low heat with a splash or milk or half-and-half to loosen the sauce, if needed.
- To freeze: Cream sauces generally don’t freeze well, but if you don’t mind the grainier texture, you can freeze this in a freeze-safe container or bag for up to 2 months. When ready to serve, let thaw completely in the refrigerator.
More Quick and Easy Pasta Dinners You’ll Love:
- French Onion Pasta
- Chicken Fajita Pasta
- Creamy Sausage and Mushroom Rigatoni
- Cheesy Beef Tortellini Skillet
- Sweet Potato Chili Pasta
- Pepperoni Pizza Hamburger Helper
- Gnocchi Carbonara
Shrimp and Spinach Pasta
Ingredients
- 8 ounces uncooked spaghetti
- 1 pound raw shrimp, peeled and deveined (fresh or frozen work – see note below)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 small red onion (diced)
- ¼ cup low-sodium chicken broth
- 1½ teaspoons Italian seasoning
- ¼ cup half-and-half
- 2 cups fresh baby spinach
- Grated parmesan cheese, for topping (if desired)
Method
- Cook the spaghetti according to package directions until al dente. Reserve ½ cup of the pasta water, drain, and set aside.
- Pat the shrimp dry with a paper towel and season with salt and pepper.
- Heat a large skillet over medium heat until hot and then add the olive oil and onion. Cook for 3-4 minutes, or until softened. Stir in the garlic and cook for another 30 seconds.
- Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp to a plate and set aside.
- To the same skillet, add chicken broth and Italian seasoning. Bring to a boil, then reduce heat to low and simmer for 2 minutes.
- Stir in the half-and-half and spinach. Cook until the spinach wilts, then remove from heat.
- Add the drained spaghetti and shrimp back to the skillet and toss until the pasta is coated. If the mixture is too thick, add a bit of the reserved pasta water. Taste and add more salt and/or pepper, if needed. Top with some grated parmesan cheese (if desired) and serve immediately.
Notes
- Be sure to reserve the pasta water: it will help the sauce become silky smooth.
- Medium-sized shrimp work best: they cook quickly and pair well with the pasta.
- If using frozen shrimp: be sure to thaw completely and pat dry before using.
- Don’t overcook the shrimp: it’s easy for them to become rubbery. As soon as they turn pink, remove from the heat.
- Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
- I like to serve this meal with this air fryer garlic bread or oven garlic bread.
- See my tips and tricks for making this Shrimp and Spinach Pasta above the recipe box.
