Save This vibrant Shrimp Spinach Herb Pasta is my go to for nights when I want something impressive yet quick. Juicy shrimp and fragrant herbs brighten every bite while the garlicky white wine sauce brings it all together in a fresh and light way. Perfect for a weeknight dinner or to wow some friends without breaking a sweat.
The first time I tossed this together was after a long afternoon at the farmer's market searching for inspiration. Ever since then my friends have dubbed it the dish that disappears fastest at get togethers.
Ingredients
- Linguine or spaghetti: Choose a high quality wheat pasta or your favorite gluten free version It makes a difference in texture
- Large shrimp: Look for firm bright shrimp with a slightly sweet smell Fresh or well frozen is best
- Fresh baby spinach: Tender leaves cook down and add nutrition and color
- Garlic and shallot: These are your flavor foundation so choose fresh firm bulbs
- Fresh parsley basil and dill: These brighten the dish and fresh always brings more aroma
- Lemon zest and juice: Balances richness and keeps flavors lively Opt for juicy smooth skinned lemons
- Dry white wine or broth: Use a crisp dry wine you would actually drink or swap seafood or chicken broth for a lighter flavor
- Olive oil and unsalted butter: Good quality olive oil and real butter make the sauce luxurious
- Red pepper flakes: Adds a subtle heat Use as much or as little as you like
- Parmesan cheese for garnish: Choose a block to grate for the best melt and taste
- Lemon wedges: These bring a final fresh zing at the table
- Black pepper and salt: Always taste and adjust at the very end for balance
Instructions
- Bring the Pasta Water to a Boil:
- Fill a large pot with well salted water and bring it to a rolling boil This flavors the pasta right from the start Cook the pasta until al dente usually about eight to ten minutes depending on the shape Reserve half a cup of pasta water before draining
- Sauté the Shrimp:
- As the pasta cooks heat most of your olive oil in a large skillet over medium high When the oil is shimmering add the shrimp in a single layer Season with salt and black pepper Cook them for just one or two minutes on each side until pink and just cooked through immediately remove and set aside so they stay tender
- Build the Aromatics:
- In the same skillet add the rest of your olive oil Lower the heat to medium Add the finely diced shallot and minced garlic Stir constantly for one to two minutes to keep from browning but let their aroma fill the kitchen
- Deglaze and Create the Sauce:
- Pour in your white wine and let it bubble and simmer for about two minutes Use a wooden spoon to scrape up all the tasty browned bits from the pan Add the butter lemon zest and a pinch of red pepper flakes if you want subtle heat Stir as the butter melts
- Wilt the Spinach:
- Toss in the baby spinach now letting it cook for just one or two minutes Stir often until it is barely wilted This preserves its vibrant color and soft bite
- Combine Everything:
- Return the shrimp to the skillet Add in the drained pasta fresh herbs lemon juice and a splash of the reserved pasta water Toss over low heat so everything mingles The pasta should look silky and coated not dry Add more pasta water a tablespoon at a time until it is just right Season with more salt and black pepper if needed
- Finish and Serve:
- Serve immediately topping each plate with freshly grated Parmesan cheese and a wedge of lemon The cheese melts into the hot pasta while those lemon wedges make each bite pop
Save Shrimp is my favorite protein for this pasta because it cooks so fast and absorbs every bit of the garlicky wine sauce. My kids always steal the lemon wedges off my plate first so do not skip them.
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days Shrimp pasta is best eaten fresh but can be gently reheated over low heat with a splash of water or broth to loosen the sauce. Parmesan should be added just before serving if possible for that perfect melt.
Ingredient Substitutions
No shrimp on hand Try thinly sliced chicken or even cannellini beans for a vegetarian version Gluten free pasta works very well but check cook times since they can differ Mix up the greens by using arugula or kale for more bite or pepper
Serving Suggestions
This pasta shines alongside a crisp salad and a chunk of rustic bread If you want to really impress drizzle with a bit more olive oil just before serving A glass of chilled white wine never hurt either
Cultural or Historical Context
This dish flows from classic Italian coastal flavors bright and fresh with a nod to the ease of weeknight American cooking Shrimp and pasta have been paired by seaside cooks for generations making this a timeless favorite
Seasonal Adaptations
Swap spinach for ramps or asparagus in spring Roasted cherry tomatoes add color in summer Try baby kale or thinly sliced chard in fall and winter
Save This Shrimp Spinach Herb Pasta is quick to prepare yet feels truly special. Enjoy it fresh and watch how quickly it disappears from the table!
Recipe Guide
- → Can I use another type of pasta?
Yes, use linguine, spaghetti, or your favorite pasta shape. For gluten-free needs, select a suitable alternative.
- → How do I substitute the white wine?
Seafood or chicken broth makes a great replacement for white wine, maintaining the light sauce character.
- → Is it possible to make this dairy-free?
Omit the butter and Parmesan or substitute with dairy-free options to suit your needs.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio pairs beautifully, enhancing the seafood and herb notes.
- → How can I make the sauce creamier?
Add 2 tablespoons of heavy cream along with the butter for a richer, silkier finish without overpowering flavors.
- → Are the herbs flexible?
Yes, adjust herbs to taste or availability. Parsley, basil, and dill all contribute unique flavors but can be swapped or omitted.