Introduction

Creamy Lemon Garlic Shrimp Pasta with Spinach is a bright, flavorful, and indulgent seafood pasta dish that’s perfect for weeknight dinners or special occasions. Plump, juicy shrimp are sautéed with garlic and tossed in a luscious lemon cream sauce that lightly coats al dente pasta.

Fresh spinach adds a pop of color, a hint of bitterness, and boosts the nutritional value, balancing the richness of the cream. The zesty lemon juice and fragrant herbs give the dish a refreshing, restaurant-quality flair while being simple enough to make at home in under 30 minutes.

Why I Love This Recipe

I love this recipe because it’s comforting yet light, with the richness of the cream tempered by the brightness of fresh lemon and the slight bitterness of spinach. The garlic flavor is pronounced but not overpowering, and the shrimp cook quickly, keeping them tender and juicy.

It’s elegant enough to serve for guests but straightforward enough for a busy weekday. Each forkful is a perfect harmony of creamy, tangy, garlicky, and fresh flavors.

Why It’s a Must-Try Dish

• Succulent Shrimp: Perfectly cooked every time.
• Refreshing Creamy Sauce: The lemon keeps the dish light and vibrant.
• Healthy Addition: Spinach adds color, flavor, and nutrients.
• Quick & Easy: Ready in under 30 minutes.
• Versatile: Can be paired with pasta, rice, or even zucchini noodles.

Preparation & Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Servings and Nutrition

• Servings: 4
• Calories: ~450 kcal per serving (varies with pasta and cream used)

Course & Cuisine

• Course: Main Course / Pasta
• Cuisine: Italian-Inspired

Ingredients

For the Pasta & Shrimp:

• 12 oz (340 g) pasta of choice (fettuccine, linguine, or spaghetti recommended)
• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Sauce:

• 4 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon red pepper flakes (optional)
• 2 cups fresh spinach
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Cooking Directions (Step-by-Step)

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Reserve ½ cup pasta water and drain the rest. Set aside.

Step 2: Cook the Shrimp

1. Heat olive oil in a large skillet over medium-high heat.
2. Season shrimp with salt and pepper.
3. Add shrimp to skillet and cook 2–3 minutes per side until pink and opaque.
4. Remove shrimp from skillet and set aside.

Step 3: Make the Creamy Lemon Garlic Sauce

1. In the same skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 30–60 seconds until fragrant.
3. Pour in heavy cream and chicken broth; stir well.
4. Add lemon zest, lemon juice, red pepper flakes, and Parmesan cheese. Stir to combine.
5. Simmer gently for 3–4 minutes until the sauce thickens slightly.

Step 4: Add Spinach and Combine

1. Add fresh spinach to the sauce and cook until wilted, about 1–2 minutes.
2. Return shrimp to the skillet and toss to coat in the sauce.
3. Add cooked pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce.
4. Taste and adjust seasoning with salt and pepper.

Step 5: Serve

• Plate pasta in shallow bowls.
• Garnish with chopped parsley, extra Parmesan, and an optional lemon wedge.
• Serve immediately with a side salad or crusty garlic bread.

Recipe Tips

• Avoid overcooking shrimp — they cook quickly and become rubbery if left too long.
• Adjust lemon flavor — add more or less juice/zest depending on your taste preference.
• Wilt spinach gently — overcooked spinach can become mushy; add it at the end.
• Creamy consistency — use pasta water to loosen the sauce if it thickens too much.
• Prep ahead — peel and devein shrimp in advance for faster cooking.

Variations

• Spicy Version: Add extra red pepper flakes or a dash of hot sauce.
• Seafood Mix: Combine shrimp with scallops or crab meat for a seafood pasta medley.
• Low-Carb: Serve over zucchini noodles or spaghetti squash.
• Lighter Cream: Use half-and-half or coconut milk for a lighter sauce.
• Garlic Lovers: Add roasted garlic or garlic butter for extra richness.

Freezing & Storage

• Refrigeration: Store in an airtight container for up to 2 days; best eaten fresh.
• Freezing: Not recommended, as shrimp and cream-based sauce may separate upon thawing.
• Reheating: Gently reheat in a skillet over low heat with a splash of cream or pasta water to restore sauce consistency.

Special Equipment Needed

• Large skillet or sauté pan
• Large pot for boiling pasta
• Wooden spoon or tongs
• Cheese grater
• Knife and cutting board

FAQ

Q1: Can I use frozen shrimp?
Yes, but thaw completely and pat dry before cooking for best results.

Q2: Can I make this dairy-free?
Yes, use coconut cream or cashew cream and dairy-free Parmesan.

Q3: Can I prepare the sauce ahead of time?
Yes, but add shrimp and spinach fresh when serving for best texture.

Q4: Can I use other greens instead of spinach?
Yes, kale or arugula works well, but adjust cooking time to avoid overcooking.

Q5: Can I make this with chicken instead of shrimp?
Absolutely! Sauté diced chicken breast or thighs until cooked and follow the same steps.

Conclusion

Creamy Lemon Garlic Shrimp Pasta with Spinach is a quick, elegant, and flavor-packed dish perfect for seafood lovers. The combination of creamy sauce, zesty lemon, garlicky aroma, tender shrimp, and vibrant spinach makes it a meal that is both comforting and refreshing. Ideal for weeknight dinners or special occasions, this pasta will become a go-to recipe when you want something fancy yet simple on the table.