Shrimp and Spinach Pasta

A white bowl filled with spaghetti, shrimp, and spinach on a marble surface, with fresh spinach leaves scattered around and a striped napkin nearby.

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!

Course Main Course

Cuisine American

Keyword shrimp and spinach pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 392

Author Gayle Bialas

Equipment

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)

Instructions

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.

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