I love a weeknight dinner that tastes like a restaurant dish but comes together in about 30 minutes — this Lemon Garlic Shrimp Pasta With Spinach is exactly that. Bright lemon, garlicky shrimp, a little pasta water magic and tender spinach make it feel fresh and light every time I make it. If you like quick shrimp desserts like my air-fryer shrimp tacos, you’ll appreciate how fast seafood lifts simple pantry ingredients into something special.

Why Make This Recipe

Fast: Ready in about 25–30 minutes, perfect for busy weeknights.
Flavor-packed: Lemon zest and garlic cut through the richness, while a splash of pasta water creates a silky sauce.
Nutritious: Shrimp gives lean protein and spinach adds iron and vitamins with minimal calories.
Versatile: Easily adapts to gluten-free, dairy-free, or creamier versions.
Personal note: I love this recipe because the lemon brightens every bite and leftovers reheat well — it’s my go-to when I want something impressive without fuss. For more bold garlic flavor ideas, see these aromatic garlic chilli noodles.

Recipe Overview

Prep time: 10 minutes (peel and devein shrimp, zest and juice lemon)
Cook time: 15–18 minutes (pasta + shrimp + toss)
Total time: 25–28 minutes
Servings: 3–4 (use 8 ounces dried pasta and 1 pound shrimp)
Difficulty: Easy
Method: Boil pasta al dente, sauté shrimp quickly in a hot skillet, deglaze with pasta water or white wine, toss with pasta and spinach, finish with lemon, butter (or olive oil), and Parmesan.

My Experience Making This Recipe

I tested this several times using both peeled and head-on shrimp, and found peeled, deveined, and thoroughly patted-dry shrimp cooks most evenly. The biggest discovery was reserving at least 1/2 cup of starchy pasta water — it transforms a loose sauce into a creamy emulsion without cream.

How to Make Lemon Garlic Shrimp Pasta With Spinach

Start by bringing a large pot of salted water to a rolling boil (about 4–6 quarts for 8 oz pasta). Cook pasta to 1–2 minutes before package time for al dente, reserving 1 cup pasta water. In a large skillet over medium-high heat, heat 2 tbsp olive oil and sear seasoned, dry shrimp 2–3 minutes per side until opaque (120–135°F internal temp). Remove shrimp, add garlic, lemon zest and a splash of white wine or 1/4 cup reserved pasta water to deglaze, then add spinach to wilt. Return shrimp and pasta to the skillet, add 2 tbsp butter or 1–2 tbsp extra-virgin olive oil, 1/4–1/3 cup grated Parmesan, and toss with reserved pasta water until silky. Finish with lemon juice, cracked pepper, red pepper flakes to taste, and chopped parsley.

Expert Tips for Success

Dry the shrimp: Pat shrimp completely dry with paper towels; moisture causes steaming instead of searing and leads to rubbery texture.
Heat the pan: Use a cast-iron or heavy stainless-steel skillet and get it hot (medium-high) before adding shrimp to get a quick sear.
Reserve pasta water: Keep 1 cup of pasta water; add it gradually to create an emulsion and control sauce thickness.
Salt carefully: Salt pasta water generously (about 1 tbsp per 4–6 quarts) and adjust final seasoning after adding cheese.
Spinach handling: Add baby spinach near the end and toss briefly so it wilts but stays bright — I follow the same gentle wilt trick I use in baked feta eggs with tomatoes and spinach to preserve color and texture.

How to Serve Lemon Garlic Shrimp Pasta With Spinach

Serve with crusty bread or garlic ciabatta to mop up the sauce and lemony juices.
Add a green side salad with vinaigrette, or roasted asparagus for a spring dinner.
Garnish with extra lemon zest, chopped parsley, and a shower of grated Parmesan for visual pop. See a hearty spinach side like this chicken alfredo casserole with spinach and pesto if you want a richer accompaniment.
This dish works for casual weeknights, date nights, or small dinner parties because it feels special but isn’t fussy.

Storage and Reheating Guide

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Keep sauce and pasta together; spinach will darken slightly but remains tasty.
Freezing: Shrimp pasta freezes poorly (shrimp gets rubbery and spinach turns mushy). If you must, freeze only the sauce (without spinach and cheese) in a freezer-safe container up to 2 months.
Reheating stovetop: Reheat gently in a skillet over low heat with a splash of water or reserved pasta water, stirring until just warmed through.
Microwave: Use medium power and stir every 30 seconds to prevent overcooking shrimp. Aim to reheat to about 120–130°F for best texture.

Recipe Variations

Gluten-free: Use 8 oz gluten-free pasta and follow same cook method; watch for quicker cooking times.
Dairy-free: Skip butter and Parmesan; finish with 2 tbsp extra-virgin olive oil and 2 tbsp nutritional yeast or a squeeze more lemon for richness.
Creamy version: Stir in 1/4 cup heavy cream or crème fraîche at the end and simmer briefly for a richer sauce.
Swap protein: Replace shrimp with sliced chicken breast (cook to 165°F) or firm tofu (press, cube, and pan-fry) for a different take; I also like serving alongside asado chicken with lemon zucchini for a surf-and-turf-style menu.

Nutritional Highlights

Protein: Shrimp provides lean, high-quality protein with fewer calories than many meats.
Micronutrients: Spinach supplies iron, folate, and vitamin K; lemon adds vitamin C for brightness.
Allergens: Contains shellfish. Optional allergens: gluten (pasta) and dairy (Parmesan/butter). Use substitutions for dietary needs.
Portion guidance: Plan about 2 ounces dried pasta and 4 ounces shrimp per person for a satisfying portion.

Troubleshooting Common Issues

Shrimp rubbery or tough: Most likely overcooked. Remove from heat as soon as they turn opaque, about 2–3 minutes per side; internal temp should be 120–135°F for plump, tender shrimp.
Sauce too thin or watery: Reduce the skillet briefly over medium heat to concentrate flavors, or whisk in a tablespoon of cold butter or 1–2 tbsp grated Parmesan to thicken.
Bland pasta: Be sure to salt the boiling water well and taste before serving; finishing with lemon juice and cheese brightens the dish.

Frequently Asked Questions

Q: Can I use frozen shrimp?
A: Yes — thaw frozen shrimp overnight in the fridge or quickly under cold running water in a sealed bag. Pat completely dry before seasoning and searing to avoid steaming and soggy texture.

Q: How do I know when the shrimp are cooked?
A: Look for shrimp to turn opaque and curl into a loose “C.” For precision, use an instant-read thermometer: 120–135°F yields tender shrimp; 145°F is fully cooked but may be firmer.

Q: Can I make this ahead for meal prep?
A: You can cook shrimp and pasta separately and store in the fridge up to 2 days, then quickly reheat and combine with fresh spinach shortly before serving for best texture. Avoid assembling far in advance or the spinach will wilt and the shrimp can become rubbery.

Q: Which pasta shape works best?
A: Long shapes like linguine, spaghetti, or bucatini cling well to the light sauce. Short shapes like penne or rigatoni also work if you prefer; just reserve slightly more pasta water to loosen sauce.

Conclusion

If you want a tested, quick dinner that’s bright, garlicky, and sings of lemon, try this Lemon Garlic Shrimp Pasta With Spinach. For a nutrition-minded perspective and a similar recipe write-up, visit this detailed guide: Lemon Garlic Shrimp Pasta With Spinach | Walder Wellness, RD.

Lemon Garlic Shrimp Pasta With Spinach