Shrimp Spinach Herb Pasta

This Shrimp Spinach Herb Pasta is my answer for a quick yet elegant dinner that never fails to impress. You get succulent shrimp and fresh baby spinach tangled in strands of linguine, all coated in a light, aromatic garlic white wine sauce with bright notes from fresh herbs and lemon. Whether for a weeknight meal or a cozy weekend with friends, this dish packs all the freshness of summer and feels special without any fuss.

Every time I make this I am surprised by how restaurant worthy it feels I first made it as a last minute meal for friends and everyone raved and asked for seconds

Ingredients

• Linguine or spaghetti: use a sturdy pasta that will catch the sauce Choose a good quality brand that does not get mushy
• Salt: for seasoning pasta water this is key for well seasoned noodles
• Large shrimp: peeled and deveined look for shrimp that smell fresh and are firm to the touch if using frozen thaw completely and pat dry
• Baby spinach: fresh and vibrant the leaves should look crisp and bright green
• Garlic: minced use fresh for the best aroma and punch dry or powdered just will not give the same effect
• Shallot: finely diced for sweet base flavor choose small shallots that feel solid
• Fresh parsley: chopped brings earthiness flat leaf variety has better flavor than curly parsley
• Fresh basil: chopped for sweet aromatic notes look for deep green leaves with no black spots
• Fresh dill: optional adds a hint of anise try to find feathery bright sprigs
• Lemon zest and juice: use unwaxed lemons for the brightest flavor and avoid the bitter pith
• Olive oil: choose extra virgin for deepest flavor and silky texture
• Dry white wine or broth: adds acidity and depth I like Sauvignon Blanc or Pinot Grigio
• Butter: adds richness and rounds out the sauce go for unsalted
• Black pepper: freshly cracked for zingy heat preground just does not compare
• Red pepper flakes: optional for a subtle kick only use fresh ones that have not gone stale in the cupboard
• Grated Parmesan cheese: optional for salty creaminess choose a wedge of real Parmesan and grate yourself
• Lemon wedges: for serving brightens and balances every bite

Instructions

Prepare the pasta:

Bring a large pot of generously salted water to a rolling boil Cook the pasta according to the package instructions until al dente Reserve half a cup of the pasta water just before draining the pasta so you can use it later to create a silky sauce Drain and set aside

Sear the shrimp:

While the pasta cooks heat two tablespoons of olive oil over medium high heat in a large skillet Use a paper towel to pat the shrimp dry then lay them in a single layer in the pan Season lightly with salt and black pepper Cook for one to two minutes per side just until the shrimp turn opaque and pink Watch them closely so they do not overcook Remove to a bowl or plate and cover loosely to keep warm

Build the base:

In the same skillet add the remaining olive oil Adjust the heat to medium Add the diced shallot and minced garlic stirring constantly Saute for one to two minutes until softened and fragrant but not browned If they start to brown lower the heat immediately to avoid burning

Deglaze and create the sauce:

Pour in the white wine or your choice of broth and let it bubble for about two minutes Use a wooden spoon to scrape up any flavorful browned bits stuck to the bottom This step adds tons of flavor Stir in the butter lemon zest and a pinch of red pepper flakes if you want a little heat Stir gently until the butter melts completely

Wilt the spinach:

Toss the fresh spinach into the skillet and cook for one to two minutes stirring often The leaves should collapse and turn a deeper green but stay juicy Avoid overcooking or it may become slimy

Combine everything:

Return the shrimp to the skillet and add the drained pasta on top Sprinkle in the chopped parsley basil optional dill and drizzle with the juice of half a lemon Add a splash of that reserved pasta water and toss gently over low heat until every strand is glossy and the shrimp is heated through Taste and adjust seasoning with extra salt and black pepper if needed

Finish and serve:

Lift and twirl the pasta onto plates Top with grated Parmesan if using and tuck lemon wedges on the side for squeezing Serve immediately while everything is steaming hot

Save

I absolutely love the pop of lemon zest in the sauce It reminds me of family summer dinners after a day at the beach where everyone came to the table hungry This pasta always brings back those vibrant memories and the mix of parsley and basil really makes it taste like summer in a bowl

Storage Tips

If you have leftovers let them cool to room temperature before storing Transfer pasta to an airtight container and refrigerate for up to two days Reheat gently on the stove or in the microwave adding a splash of water or broth to revive the sauce

Ingredient Substitutions

You can swap in any long shape pasta such as fettuccine or bucatini For a gluten free meal use your favorite gluten free spaghetti Shrimp can be substituted with diced chicken breast scallops or even cannellini beans for a pescatarian friendly option If you do not have fresh herbs use half the amount of dried as a backup but fresh is truly best here

Serving Suggestions

Serve this pasta with a crisp green salad or some warm crusty bread to catch the sauce It pairs beautifully with a light white wine like Pinot Grigio or Sauvignon Blanc For extra richness add a side of roasted asparagus or steamed broccolini

Cultural and Historical Notes

This dish has elements inspired by traditional Italian coastal cuisine where seafood and fresh greens are often tossed with pasta in a light olive oil sauce The balance of herbs and citrus is a nod to the Mediterranean love of clean vibrant flavors Not a classic Italian recipe but absolutely in the spirit of coastal Italian home cooking

Seasonal Adaptations

In spring swap spinach for young arugula or tender pea shoots In summer pile in extra fresh basil and try lemon balm or mint for variation In fall wilt in kale or Swiss chard and add roasted butternut squash cubes

Three Helpful Cooking Notes

Always save some pasta water to achieve that glossy silky sauce Use the zest and juice from lemons for brighter flavor than bottled Dry the shrimp thoroughly before searing so they cook up golden not soggy

Success Stories

This recipe has been a go to when guests show up unexpectedly or when I want to make a special occasion meal with minimal effort Friends have asked for the recipe multiple times and my own family always requests extra lemon wedges on the side Every time it is made it disappears fast and the kitchen smells incredible

Freezer Meal Conversion

I do not recommend freezing the completed dish as the pasta and spinach do not thaw well However you can prep ahead by peeling and freezing the shrimp and chopping the herbs so they are ready to go Store cleaned shrimp and premeasured herbs in freezer bags for up to three months

Save

This pasta is summer on a plate and always vanishes quick Enjoy its bright fresh flavors with every bite.

Kitchen Tips & Answers

→ What type of pasta works best?

Linguine or spaghetti provide a good texture, though any long pasta, including gluten-free options, may be used.

→ Can the shrimp be substituted?

You can swap shrimp for other seafood like scallops or chicken for a different protein choice.

→ Is there a way to make the sauce creamier?

Add 2 tablespoons of heavy cream along with the butter for a richer, creamier result.

→ What wine pairs well with this dish?

Crisp whites like Sauvignon Blanc or Pinot Grigio complement the flavors beautifully.

→ How can I ensure the shrimp stays tender?

Cook shrimp just until pink and opaque, about 1–2 minutes per side, to retain tenderness.

→ What is a good dairy-free alternative?

Skip Parmesan or use a plant-based substitute. Butter may be replaced with olive oil.