Best Shrimp Spinach Pasta Recipes

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
• Cook until shrimp is pink, then put aside.
• In the same pot, add milk, broth, and pasta.
• Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
• Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
• Add the shrimp back in and give it a stir until fully incorporated.
• Serve with some extra parmesan cheese, if desired.
• Enjoy!

ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a large pot, heat the butter over medium-high heat until browned.
• Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
• Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
• Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
• Toss in the fettuccine, sprinkle over the parmesan cheese.
• Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
• Remove from heat and serve. Top with a sprinkle of fresh parsley.
• Enjoy!

GARLIC SHRIMP AND SPINACH PASTA

Steps:

• Thaw and pat dry shrimp, set aside to bring to room temperature.
• Boil water for pasta.
• Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
• Finely chop onion.
• In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
• Add onion and garlic.
• Add pasta to boiling water.
• Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
• Add shrimp, fresh ground pepper, and salt to taste.
• Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
• By this time, your pasta should be ready for draining.
• Drain pasta and add to your shrimp and spinach mix still in the pan.
• Toss thoroughly and plate.
• Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
• Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
• Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

CREAMY SHRIMP AND SPINACH PASTA

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
• Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
• Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.

CREAMY LEMON SPINACH PASTA WITH SCALLOPS & SHRIMP

Steps:

• Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
• Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
• Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
• Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
• Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
• Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

GARLIC-INFUSED SHRIMP AND SPINACH PASTA SALAD WITH TOASTED ALMONDS

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate with a slotted spoon. Add the almonds to the skillet and cook, stirring often, until golden, about 3 minutes. Transfer to the plate with the shrimp and set aside.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the garlic oil.
• Add the shrimp, almonds, spinach, parsley, scallions and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

HEALTHY GARLIC, SHRIMP, SPINACH & "PASTA."

Steps:

• 1. Slice the spaghetti squash right down the middle so that you have 2 halves. Preheat oven to 425 & pour the 1/4 cup water into a shallow baking pan. Pierce the skin of the squash all over w/ a good strong fork. Place squash halves side by side in pan facing down, Bake squash 15-20 mins. Take out of oven, turn 1 of the squashes over & using a fork scrape out the seeds and pulp. Scrape to see if strands of "pasta" come out easily. If so they're done. If not, put back in oven, cook another 10 mins.
• 2. Once squash is done, scrap all seeds & pulp out of the shells and then scrape all the stringy " pasta" out of the hulls of the squash. Place the squash pasta in a medium bowl w/ 2tbsps of butter & cover, set aside. In large pot, place 2 tsp olive oil, spinach, & cherry tomatoes, set over medium, cover 2-3 mins, uncover , season w/ salt & pepper to taste and stir. Put cover back on, set on low to keep warm. In a large skillet, heat 1 tsp oil over medium heat. Add onion. Cook, stirring for 1 minute. Add garlic,shrimp & most of the red pepper flakes. Cook, stirring, 2 mins.
• 3. Stir in broth, Old Bay Seasoning & pepper. Cook 2-3 mins more. Remove pan from heat, stir in 1 tbsp butter & remaining oil, stirring until butter is melted. Stir in the parsley, dill & the lemon juice. Add shrimp mix to " pasta" mix and gently mix to combine. Spoon Spaghetti "pasta" mix into the large pot w/ the spinach & tomatoes. Increase heat to medium, while gently stirring to meld together. Sprinkle w/ grated Parmesan cheese, remaining red pepper flakes, parsley and more dill, if you want.

ASPARAGUS-SPINACH PESTO PASTA WITH BLACKENED SHRIMP RECIPE - (4.2/5)

Steps:

• To Make The Pasta: Cook the pasta in a large pot of salted water al dente according to package instructions. Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside. When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese. To Make The Pesto: Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking. Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

SHRIMP, LEEK AND SPINACH PASTA

Steps:

• Cook the pasta according to the package directions; drain and return it to the pot.
• Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
• Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

SPINACH, SHRIMP AND PASTA SALAD

Steps:

• Cool cooked pasta.
• May run cool water over pasta to cool.
• Drain well.
• In a large bowl combine pasta, shrimp, spinach and tomatoes.
• Pour salad dressing over mixture and toss.
• Add basil and Romano cheese and toss.
• May serve with soup or sandwiches.

PASTA WITH SPINACH, NUTMEG, AND SHRIMP

Steps:

• Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.
• Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.
• Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.
• Nutritional Information: CALORIES 496(21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g.

SHRIMP, LEEK, AND SPINACH PASTA

Steps:

• 1. Steam spinach until wilted, set aside 2. Boil pasta according to package directions; drain and return to pot 3. Heat butter in large skillet over medium heat. Add the leeks, salt, and pepper and cook, stirring occasionally, until leeks have softened, 3 to 5 minutes. Add wine and cook until almost evaporated. Add shrimp and lemon zest and cook, tossing frequently, until shrimp is opaque throughout, 4 to 5 minutes more. 4. Add the cream and 1/2 tsp salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach; toss to combine. Serve with grated parmesan.

SHRIMP PASTA WITH TOMATOES, LEMON AND SPINACH RECIPE - (4.4/5)

Steps:

• On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest. Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes. Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit. In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce. Serve it with more lemon juice, crusty bread and for heaven's sake, fresh parmesan cheese. *out of control

SAVORY SHRIMP & SPINACH PASTA

Steps:

• Cut 4 strips of thick cut bacon into small pieces. In a large non-stick or cast iron skillet, cook bacon until crisp, remove from pan. Drain on paper towel.
• Add 2 Tbps of extra virgin olive oil to the pan drippings (if you want to cut the fat, remove the pan drippings). Add in your diced onions, red peppers, and celery. Saute until tender. Stir in petite diced tomatoes and minced garlic.
• Season peeled and deveined shrimp with your favorite Creole Seasoning. I love Tony' Chachere's or South Creole Foods. Add to mixture and cook until a C is formed or shrimp turn pink.
• Boil salted water with 1 Tbsp. of EVOO. Add angel hair pasta and stir briskly to prevent clumping. Angel hair pasta cooks very quickly, so don't walk away! Cook al dente.
• Place cooked pasta into your skillet with your vegetables and stir with a pasta fork.
• Add in 2 Tbsp. of Knorr's chicken stock and white wine. Add in cooked shrimp, crisp bacon. Simmer for about 2 min. Then add in washed and drained fresh spinach leaves. Stir the spinach in until wilted.
• Top with slivers of green onion.Voila! Now serve this easy Savory Shrimp & Spinach Pasta to your guest with a side of garlic bread! This dish pairs well with a glass of Butter Chardonay. Tres bien!

SHRIMP & SPINACH PASTA

Steps:

• Bring a large pot of water to a boil, add salt. Cook pasta until al dente. Drain. Keep warm & set aside.
• Heat oil in a 10 inch skillet over medium heat. Cook garlic until tender, about 1 min. Do not burn. Add shrimp and cook 3-5 mins. Remove shrimp garlic and set aside.
• Stir tomatoes, wine, parsley, and basil into skillet. Continue cooking and stirring occasionally until liquid is reduced by half, 10-12 mins. Add cream cheese and wisk until smooth.(I use my immersion blender)
• Add shrimp and continue cooking until heated through, 2-3 mins. Add spinach and toss until wilted (1 min). Toss with pasta. Sprinkle with parmesan cheese. Add fresh ground pepper and serve.

SPINACH PESTO PASTA WITH SHRIMP

Steps:

• To prepare pesto, bring a large saucepan filled with water to a boil. Add spinach and basil; cook 20 seconds. Remove spinach mixture to a bowl filled with ice water (reserve water in pan); let stand 30 seconds. Drain and pat dry with paper towels. Place parsley and next 7 ingredients (through garlic) in food processor; process until finely chopped. Add spinach mixture and 2 tablespoons oil; process to combine. Place 3/4 cup pesto in a small bowl; place plastic wrap directly on pesto. Reserve for Pesto Chicken with Blistered Tomatoes and Vegetable Soup au Pisto. To prepare pasta, return water in pan to a boil. Add pasta; cook according to package directions, adding asparagus during last 5 minutes of cooking. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Heat 1 tablespoon oil and butter in a large skillet over medium-high until butter melts. Sprinkle shrimp with red pepper and 1/4 teaspoon black pepper. Add shrimp to pan; cook 1 to 2 minutes on each side or until done. Remove shrimp from pan. Add pasta mixture and reserved 3/4 cup cooking liquid to pan; cook 1 minute. Stir in remaining 6 tablespoons pesto, shrimp, grape tomatoes, and 1/4 teaspoon salt. Divide pasta mixture evenly among 4 bowls.