Shrimp and Spinach Pasta Recipe

 

This Shrimp and Spinach Pasta Recipe in a delicious tomato-Parmesan cream sauce is an irresistible one-pot meal. Impressive enough to serve guests but so easy to make any night of the week!

Shrimp and spinach pasta in a skillet cooked from the top.

The Shrimp and Spinach Pasta Recipe

I’ve got a super delicious stir-fry pasta recipe for you today that you should definitely add to your list pretty soon. I’m talking about al dente penne pasta in a creamy tomato-Parmesan sauce, seasoned with shrimp and fresh spinach. Everything is lovely garnished with a generous amount of grated Parmesan cheese before serving. Are you hungry yet?

This Shrimp and Spinach Pasta recipe is inspired by the beloved Fried Chicken and Spinach Pasta, the most famous recipe in Valerie’s Kitchen. I’ve always wanted to make one shrimp pasta dish and my friends, it’s time!

Ladle spoon macaroni with shrimp and spinach from skillet.

Why does this Shrimp and Spinach Pasta Recipe work?

  • Super minimal prep. Chop a few onions and grate a little Parmesan cheese and you are ready to start cooking.
  • Only one pan means easy cleaning.
  • It uses easy-to-store ingredients with a few fresh ingredients in it.
  • Just enough rest time to toss a salad and warm up some bread.

Ingredients Notes

Shrimp and Spinach Pasta Recipe
  • spinach You will need a 5-ounce bag of fresh spinach. It’s going to sound like a lot but believe me, spinach wilts like crazy and you’ll need it all.
  • Shrimp I highly recommend choosing a bag of frozen raw shrimp, peeled and deveined, and their tails off, for a super easy preparation. Mine picked up at Costco. If the tails are still running, it’s quick and easy to pull them off right away. Safely thaw frozen shrimp in the refrigerator overnight before starting. See below for what size to buy.
  • Benny This is one of those fun recipes where you add dry, uncooked pasta with other ingredients. I think penne works best but you can substitute other short pasta like bowtie or fusilli, if desired.
  • canned tomato sauce
  • canned tomato cubes
  • Generous Use half and half or heavy cream whatever happens in the fridge.
  • Onion – I like to use sweet yellow onions. White onions will also work well.
  • broth Low-sodium chicken or vegetable broth.
  • Parmesan Freshly grated.
  • minced garlic
  • spices A simple seasoning consists of Italian seasoning, salt, freshly ground black pepper, and a few ground red pepper flakes.
  • olive oil Extra virgin is best for frying.

Shrimp per pound

When you buy shrimp, you’ll notice that they come in a range of sizes which indicate the number of shrimp per pound. The fewer shrimp per pound, the larger they are. For this recipe, I also use Large (31-40) or extra large (26-30) shrimp. It’s big enough to stand out but there’s enough for every meal.

  • Small – 51 to 60 per pound
  • Medium – 41 to 50 pounds
  • Large – 31 to 40 lbs.
  • Extra Large – 26-30 per pound
  • Jumbo – 21 to 25 lbs
  • Extra Jumbo – 16 to 20 per pound
  • Giant – 15 and under a pound

How to make spinach and shrimp pasta

Shrimp and Spinach Pasta Recipe
  1. Heat olive oil in a large skillet and add onions. Cook, stirring, until softened. Add garlic and saute for a minute or two.
  2. Add broth.
  3. Add the diced tomatoes, tomato sauce, Italian seasoning, ground red pepper flakes, salt, pepper, and uncooked pasta.
  4. Raise the fire and let it boil.
Add cream, Parmesan, shrimp, and spinach to skillet with pasta.
  1. Cover the skillet, toss to low and simmer for 15 to 18 minutes or until the pasta is tender.
  2. Stir in half and half, or cream, half of the Parmesan cheese, and shrimp.
  3. Cook until shrimp are opaque, slightly pink, and well cooked, about 3 to 4 minutes.
  4. Add spinach in a large pile on top. You want the spinach to still retain some life, so remove the pan from the heat and stir until wilted. Sprinkle the remaining Parmesan cheese on top, and serve.
Close-up of shrimp and spinach pasta with parmesan cheese.

I like to select some extra ground red pepper flakes so my folks here who like spicy food can add as much as they like to their plate. And of course, a little grated Parmesan never hurts!

Shrimp and Spinach Pasta Recipe suggestions

This one-pot pasta is great served with a simple green salad and some warm French bread.

A frying pan filled with shrimp next to the meal in a bowl.

storage

Immediately cool leftovers in an airtight container. This Shrimp and Spinach Pasta Recipe is best if eaten within 3 to 4 days.

Gently reheat in the microwave or in a saucepan on the stovetop, adding a little water, if necessary, to break up the sauce.

Shrimp and Spinach Pasta Recipe

 

Shrimp and Spinach Pasta Recipe

Ingredients

  • 1 Tablespoon Extra virgin olive oil or enough to cover the bottom of the pan
  • 1 cup Cut yellow or white onions
  • 1 small spoon minced garlic
  • 2 cups Low-sodium chicken or vegetable broth
  • 14.5 ounce Tomatoes can be cut
  • 8 ounce tomato sauce
  • 1 small spoon Italian seasoning
  • ½ small spoon crushed red pepper flakes
  • ¼ small spoon salt
  • Freshly ground black pepper
  • 10 ounce Uncooked dry penne pasta
  • cup Half and half or heavy cream
  • ½ cup Freshly grated Parmesan cheese divided
  • 1 fairy Extra large (26-30) or large (31-40) raw shrimp peeled, deodorized, tails removed (if frozen, thaw completely before starting)
  • 5 ounce fresh spinach

instructions

  • Heat olive oil in a large skillet over medium heat. Add the onions to the skillet and cook, stirring constantly, for 2 to 3 minutes, until softened. Add garlic and saute for a minute or two.

  • Add the broth, diced tomatoes, tomato sauce, Italian seasoning, ground red pepper flakes, salt, pepper, and pasta. Raise the fire and leave it until it boils. Cover the skillet, toss to low and simmer for 15 to 18 minutes or until the pasta is tender.

  • Stir in half and half or cream, half of the Parmesan cheese, and shrimp, and cook over medium-low heat until shrimp are opaque, slightly pink, and cooked through, 3 to 4 minutes. Add spinach in a large pile on top. You want the spinach to still retain some life, so remove the pan from the heat after adding it and stir until wilted. Sprinkle the remaining Parmesan cheese on top, and serve.

Notes

This recipe yields 4 generous servings with a good chance of leftovers.
I highly recommend choosing a bag of frozen raw shrimp peeled, deveined, and tailed off for an incredibly easy preparation. Mine picked up at Costco. If the tails are still running, it’s quick and easy to pull them off right away. Safely thaw frozen shrimp in the refrigerator overnight before starting.

feed

Calories: 565Calories | Carbohydrates: 69g | protein: 43g | Fat: 13g | Saturated fat: 5g | Unsaturated fats: 2g | Monounsaturated fats: 5g | Cholesterol: 304mg | sodium: 1744mg | Potassium: 1043mg | the basic: 6g | sugar: 9g | Vitamin A: 3952IU | Vitamin C: 32mg | Calcium: 438mg | iron: 7mg

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