Save to Pinterest A vibrant, flavorful pasta dish featuring tender shrimp, fresh spinach, and aromatic herbs in a light garlic white wine sauce.
I first made this shrimp spinach herb pasta after craving something light yet satisfying for a weeknight dinner. It’s become our go-to recipe when we want something that feels restaurant-worthy but comes together effortlessly at home.
Ingredients
- Pasta: 350 g (12 oz) linguine or spaghetti, salt for pasta water
- Seafood: 450 g (1 lb) large shrimp, peeled and deveined
- Vegetables & Herbs: 3 cups fresh baby spinach, 3 cloves garlic minced, 1 small shallot finely diced, 1/4 cup fresh parsley chopped, 2 tbsp fresh basil chopped, 1 tbsp fresh dill chopped (optional), zest of 1 lemon, juice of 1/2 lemon
- Sauce: 3 tbsp olive oil, 1/4 cup dry white wine (or seafood/chicken broth), 2 tbsp unsalted butter, freshly ground black pepper to taste, pinch of red pepper flakes (optional)
- Garnish: 1/4 cup grated Parmesan cheese (optional), lemon wedges
Instructions
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Sauté shrimp:
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until just pink. Remove shrimp and set aside.
- Sauté aromatics:
- In the same skillet, add remaining olive oil. Sauté shallot and garlic for 1–2 minutes until fragrant but not browned.
- Deglaze & build sauce:
- Add white wine; let it simmer for 2 minutes, scraping up any browned bits. Stir in butter, lemon zest, and red pepper flakes if using.
- Add spinach:
- Add spinach to the skillet; cook for 1–2 minutes until just wilted.
- Combine shrimp & pasta:
- Return shrimp to the pan. Add drained pasta, parsley, basil, dill, lemon juice, and a splash of reserved pasta water. Toss gently over low heat until well combined and heated through. Adjust seasoning with salt and pepper.
- Serve:
- Serve immediately, garnished with Parmesan and lemon wedges.
Save to Pinterest This dish is always a hit with family, especially when we gather for casual Friday pasta night. Even the kids love twirling the herb-speckled noodles and picking out the juicy shrimp.
Required Tools
Large pot, large skillet, colander, tongs or pasta fork, chef’s knife and cutting board
Nutritional Information
Each serving: 430 calories, 14 g fat, 49 g carbohydrates, 28 g protein
Notes
Substitute gluten-free pasta or omit Parmesan for dietary preferences. This pasta pairs wonderfully with a crisp Sauvignon Blanc.
Save to Pinterest This pasta tastes best served immediately with a squeeze of lemon. The fresh herbs and shrimp really shine with their simple preparation.
Common Recipe Questions
- → How do I cook the shrimp for best texture?
Sauté shrimp in olive oil for 1–2 minutes per side until pink and opaque. Avoid overcooking for tenderness.
- → Can I substitute the white wine in the sauce?
Yes, use seafood or chicken broth in place of white wine for a similar depth of flavor.
- → What herbs work best in this dish?
Fresh parsley, basil, and dill complement the shrimp and spinach, but tarragon or chives can be used too.
- → How can I make this dish gluten-free?
Swap regular pasta for gluten-free linguine or spaghetti. Follow package instructions for best results.
- → Is there a dairy-free option?
Omit the Parmesan cheese. Substitute the butter with extra olive oil or a vegan butter alternative.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the shrimp and herb flavors beautifully.