Spicy Shrimp Spinach Pasta – an easy 30-minute weeknight spinach spaghetti dinner that delivers a huge punch of flavor with no cream and just a handful of ingredients. Spicy, creamy, loaded pasta dinner that everyone would love!
While some of you are already busy planning out for the holidays, let me share with you today one of my favorite quick dinners that always saves me time without compromising the taste.
If you find spaghetti fettuccine with the creamy sauce too heavy for your liking, then this is a great alternative. It’s elegant, great for a weeknight meal, and good enough for a celebratory meal with family and friends.
Sometimes, I’m amazed at the amount of pasta I have in the pantry – when they go on sale I stock up.
Silly me, I’m afraid I’m going to run out, or don’t want to have to make a last-minute run to the store when there is a spontaneous decision to cook with it. I wasn’t too crazy about spaghetti until my mini-chef was born. Seriously, I have yet to come across a kid that does not like spaghetti and meatballs.
This one right here is not his cup of tea – he doesn’t like shrimp. He loads up on this spicy spinach spaghetti and pushes the shrimp aside. Not complaining at all because that means more shrimp for moi.
What’s in a Shrimp Spinach Pasta Recipe?
This meal can be made in 30 minutes, start with the spaghetti first and while it’s cooking, cut up onions, bell pepper and tomatoes. I don’t go crazy with the ingredients for this recipe. Just a handful of pantry staple ingredients for this seafood pasta and you’re good to go.
Here’s what you need to prepare for this mighty fine shrimp pasta meal:
- Spaghetti
- Shrimp
- Creole Seasoning
- Olive or Canola Oil
- Butter
- Tomatoes, Bell pepper, and Garlic
- Thyme
- Smoked Paprika
- Red Pepper Flakes
- Lemon Juice
- Chicken Broth
- Salt and Pepper
How to Wilt Spinach
Overcooking spinach will result in unpleasant slimy leaves with a more prominent bitter flavor. The spinach doesn’t really cook – per se, it just gets wilted from the heat of the warm spaghetti. It’s the last one to be added to the skillet. All you have to do is give it a quick stir after adding it to fully combine all the ingredients and then turn off the heat. No need to expose the spinach longer in the heat as it cooks quickly.
How to Store Leftover Spinach Pasta?
Store leftover cooled spinach spaghetti in the refrigerator for 3-4 days. And since we have seafood in this spinach pasta recipe, I recommend that you store it in the coldest part of your refrigerator so the shrimp will keep longer. Then just reheat them for a couple of minutes on a stovetop while making sure not to overcook the shrimp.
I don’t recommend freezing because this recipe is best at the time you make it with fresh ingredients!
Love Spinach? Try These Other Spinach Recipes
More Pasta Recipes
If you love pasta as I do, check out our other scrumptious pasta recipes below. You won’t regret trying them all!
How To Make Shrimp Spinach Pasta
Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside. While the spaghetti is boiling chop onions, tomato and bell pepper, if using whole garlic then mince. Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch/ or skillet. Add, about 1-2 Tablespoons of oil, followed by shrimp, sauté for about 3-5 minutes or until the shrimp is bright red and begins to curl. Remove shrimp from skillet and transfer to a plate. Add about 1-2 Tablespoons of butter to the pan. Followed by onions, garlic, tomatoes, thyme, bell pepper, smoked paprika and pepper flakes. Let it simmer for about for 3-4 minutes, stirring occasionally to prevent any burns.
Pour in chicken stock, and lemon juice. Stir until combined. Cook for about a minute, and then season with salt and pepper. Add drained spaghetti and shrimp.
Followed by spinach to the skillet, mix to fully combine all ingredients. Adjust seasoning to taste with salt and pepper. Turn off heat and let it soak up some of the sauce. Serve warm and garnish with lemon wedge.
Watch How To Make It
[adthrive-in-post-video-player video-id=”eXA2bmSU” upload-date=”2019-09-07T22:26:22.000Z” name=”Shrimp Spinach Pasta” description=”Spicy shrimp tomato spinach pasta- An Easy 30 minute weeknight spaghetti dinner that delivers a huge punch of flavor with no cream and just a handful of ingredients.”]
This recipe was first published on June 2015 and has been updated with a video and added tips.
Spicy Shrimp Spinach Pasta
Ingredients
- ½ pound (226.80 g) spaghetti
- 1 pound (453 g) jumbo shrimp , peeled and deveined
- 1-2 teaspoons (4-8 g) creole seasoning
- 2 tablespoons (28 ml) Olive oil or Canola Oil
- 2 tablespoons (28 g) unsalted butter
- ½ medium onion diced
- 1 tablespoon (8 g) minced fresh garlic
- 2 medium tomatoes diced
- 2 teaspoons (2 g) thyme
- ½ large bell pepper chopped
- 1 teaspoon (2 g) smoked paprika
- ½ teaspoon (1 g) red pepper flakes or cayenne pepper optional
- ½ cup (125 ml) chicken broth or more , replace with ¼ cup spaghetti water and ¼ cup water with ½ teaspoon chicken bouillon
- ½ to 1 juice of one whole fresh lemon
- 4-6 cups (120-180 g) fresh leaf spinach
- Salt and pepper to taste
Instructions
- Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.
- While the spaghetti is boiling chop onions, tomato and bell pepper, if using whole garlic then mince
- Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch/ or skillet
- Add, about 1-2 tablespoons of oil, followed by shrimp, sauté for about 3-5 minutes or until the shrimp is bright red and begins to curl.
- Remove shrimp from skillet and transfer to a plate
- Add about 1-2 Tablespoons of butter to the pan. Followed by onions, garlic, tomatoes, thyme, bell pepper, smoked paprika and pepper flakes.
- Let it simmer for about for 3-4 minutes, stirring occasionally to prevent any burns.
- Pour in chicken stock, and lemon juice. Stir until combined. Cook for about a minute, and then season with salt and pepper.
- Add drained spaghetti , shrimp and spinach to the skillet, mix to fully combine all ingredients. Adjust seasoning to taste with salt and pepper
- Turn off heat and let it soak up some of the sauce. Serve warm and garnish with lemon wedge.
Tips & Notes:
- You may also use chicken instead of shrimp.
- If you don’t have creole seasoning in your pantry, you may season the shrimp with salt and pepper and a bit of paprika.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
hope says
The recipe never placed the shrimp, which were on a plate, into the pasta mixture????
ImmaculateBites says
You add it together with pasta.
Nadine E Catalano-Brannon says
would this be good with whole wheat pasta/
ImmaculateBites says
It sure would
GM says
I’m going to do something that annoys me, so… i apologize before hand. My i is lower case (throughout) so i don’t get the wierd box A (BTW). i am going to say YUMBO, even though i haven’t made this yet. i stumbled upon your page and i can’t wait to try this, and, most likely, every other recipe you have posted. Wow, am i excited.
Thanks!
ImmaculateBites says
AWESOME! So happy to her this. No apologies needed.
Mark says
This looks amazing
I’m quite new to cooking so I am a bit confused as in the ingredient list there is smoked paprika listed and I don’t see anywhere in the directions when to use it. And in the instructions there is creole spice mentioned but I cant seem to find it anywhere in the ingredient list
Thank you for any help you could provide
ImmaculateBites says
Hi Mark! Thanks for bringing this to my attention. I have updated recipe to make it more clearer.
Shannon K. says
I made this last night – and it is amazing! So delicious and full of flavour! I am so glad I came across your website – and am planning on making more of your recipes. Thank you!
ImmaculateBites says
Hi Shannon! Thank you so much ! So happy to have you here. Can’t wait to see which ones you try out next.
Happy Cooking!!!
Janet Allgeier says
Step #5 says to remove shrimp to a plate after sauteing. However, directions never say when to add the shrimp back in with rest of ingredients.
Recipe sounds very tasty.
ImmaculateBites says
I add it towards the last couple of minutes or serve the pasta with shrimp on top.
Ashley Neal says
I love your Site!!
ImmaculateBites says
Thank you so much!!!
Ann says
Excellent thank you for recipe!
imma africanbites says
I’m glad you like it. Thank you for taking the time to leave a comment.
Kelly says
I made this last night. It was so easy and good! Thanks for yet another great (work week) recipe that spices up and decorates pasta beautifully.
ImmaculateBites says
YES! Glad to hear you enjoy this recipe as much as I do. It definitely is a keeper. Thanks Kelly
Mary Indomenico says
Is this dried or fresh thyme?
ImmaculateBites says
I used fresh Thyme.
Regina says
This looks yummy! Can I use sun dried tomatoes with this? (It is the only type of tomatoes I have on hand)
ImmaculateBites says
Yes, you can.
Camille casarano says
This is delicious so glD I found. Immaculate bites will be making this again so tasty and so easy. Thank you
ImmaculateBites says
High five! Thanks for letting me know.
Connie says
Tried this the other night – delicious!!!! Thank you for the great recipe.
ImmaculateBites says
Awesome! Thanks for letting me know Connie.
anahi rodriguez says
how many calories is this?
ImmaculateBites says
Sorry, I don’t know.
Abel Magwitch says
I enjoyed this meal, the sauce had great flavor. Just a note, the ingredient list does not include the bell pepper or the creole seasoning mix.
ImmaculateBites says
Recipe updated. I usually use the store-bought variety. However, you may leave out completely and just use salt. Thanks for the feedback!
ChiO says
Looks amazing! Well done as always.