Imagine a culinary escape to a sun-drenched Italian coast, right from your own kitchen. This Speedy Lemon Herb Shrimp Pasta with Burst Cherry Tomatoes and Fresh Spinach isn’t just a meal; it’s a vibrant, satisfying experience designed for busy weeknights. In under 35 minutes, you can create a dish that tastes like it simmered all day, combining succulent shrimp, tender spinach, and sweet burst cherry tomatoes in a light, zesty lemon-garlic sauce. This Lemon Garlic Shrimp Pasta with Spinach is guaranteed to become a family favorite, delivering remarkable flavor and freshness in every forkful.
Why you’ll love this Lemon Garlic Shrimp Pasta with Spinach
This dish is a testament to the power of fresh, quality ingredients coming together in harmony. You’ll love its:
- Blazing Speed: From prep to plate in just 35 minutes, making it ideal for those hectic weekday evenings.
- Vibrant Flavors: The brightness of lemon, the aromatic depth of garlic, the sweetness of burst tomatoes, and the subtle warmth of optional red pepper flakes create a symphony of taste.
- Healthy & Satisfying: Packed with lean protein from shrimp, essential vitamins from spinach and tomatoes, and complex carbohydrates from pasta, it’s a meal that nourishes without feeling heavy.
- Italian-Inspired Charm: While quick, this recipe captures the essence of a traditional Italian trattoria, offering comfort and sophistication.
- Effortless Elegance: Despite its speed and simplicity, the finished dish looks and tastes incredibly impressive, perfect for both family dinners and casual entertaining.
Ingredients & Substitutions
The beauty of this Speedy Lemon Herb Shrimp Pasta lies in its simple, fresh components. Here’s what you’ll need and some clever swaps:
- Pasta: 12 ounces linguine, spaghetti, or fettuccine. Any long pasta will work beautifully to soak up the delicious sauce.
- Olive Oil: Essential for sautéing and finishing. Use a good quality extra virgin olive oil for the best flavor.
- Shrimp: 1 pound large shrimp, peeled and deveined. Tail-on adds visual appeal, but tail-off is easier for eating. For a different protein, cooked chicken strips or firm white fish (like cod or snapper) can be excellent alternatives.
- Garlic: 4 cloves, minced. Don’t skimp on the garlic – it’s a cornerstone of the flavor profile.
- Cherry Tomatoes: 1 pint, halved. These burst into sweet pockets of flavor, creating a natural sauce. Grape tomatoes work just as well.
- Fresh Spinach: 5 ounces. It wilts down significantly, adding a lovely earthiness and vibrant color.
- Broth: 1/2 cup chicken or vegetable broth. This forms the liquid base of our light sauce.
- Lemon: Juice of 1/2 lemon and zest of 1 whole lemon. The fresh citrus brightens the entire dish. Don’t forget extra wedges for serving!
- Red Pepper Flakes: 1/2 teaspoon (optional). For those who enjoy a little kick. Adjust to your heat preference.
- Fresh Parsley: 1/4 cup, chopped. Adds a burst of fresh, herbaceous flavor right at the end.
- Salt and Freshly Ground Black Pepper: To taste. Seasoning throughout is key.
- Grated Parmesan Cheese or Nutritional Yeast: For serving (optional). Adds a salty, umami finish.
Optional Creaminess: For an extra rich sauce, stir in a tablespoon of softened cream cheese or a splash of heavy cream along with the broth in step 4.
How to make Speedy Lemon Herb Shrimp Pasta with Burst Cherry Tomatoes and Fresh Spinach
Follow these simple steps to bring this delightful dish to life:
- Cook the Pasta: In a large pot of generously salted water, cook your chosen pasta (linguine, spaghetti, or fettuccine) according to package directions until it’s perfectly al dente. This means it should be tender but still have a slight bite. Crucially, before you drain, scoop out about 1/2 cup of that starchy pasta cooking water and set it aside. This reserved water is your secret weapon for a beautifully emulsified sauce. Drain the pasta and set it aside.
- Sear the Shrimp: While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Once hot, add your peeled and deveined shrimp. Cook them for just 2-3 minutes per side, or until they turn pink and opaque. Overcooked shrimp can be rubbery, so keep a close eye on them. Season lightly with salt and pepper. Once cooked, remove the shrimp from the pan and set them aside.
- Build the Flavor Base: Using the same skillet (no need to clean it – those browned bits add flavor!), add the minced garlic and halved cherry tomatoes. Sauté for 3-5 minutes, stirring occasionally. You’ll notice the tomatoes start to soften and beautifully burst, releasing their sweet juices. If you’re using them for a touch of heat, stir in the red pepper flakes now.
- Wilt the Spinach & Simmer the Sauce: Add the fresh spinach to the skillet, a handful at a time. It will wilt down quickly; allow each batch to wilt before adding more. Once all the spinach has collapsed, pour in the chicken or vegetable broth, the fresh lemon juice, and the aromatic lemon zest. Bring the mixture to a gentle simmer and let it cook for 1-2 minutes, allowing all those wonderful flavors to meld together.
- Combine & Toss: Return the cooked pasta and the seared shrimp back into the skillet with your vibrant sauce. Toss everything together thoroughly, ensuring every strand of pasta is evenly coated. If the sauce seems a little too thick for your liking, gradually add a splash or two of that reserved pasta cooking water until it reaches your desired silky consistency.
- Finish & Serve: Finally, stir in the fresh chopped parsley. Give the dish a taste and adjust the seasoning with additional salt, pepper, or a squeeze more lemon juice if needed. Serve immediately, garnished with optional grated Parmesan cheese or nutritional yeast, and fresh lemon wedges for an extra burst of brightness.
Tips for Success
- Don’t Overcook the Shrimp: Shrimp cooks very quickly. As soon as it turns pink and opaque, remove it from the pan to keep it tender and juicy.
- Al Dente Pasta is Key: Perfectly cooked pasta provides the ideal texture and holds up well to the sauce. Avoid mushy pasta at all costs.
- Reserve Pasta Water: This starchy liquid is invaluable! It helps to emulsify the sauce, thicken it slightly, and ensure it clings beautifully to the pasta.
- Fresh is Best: Use freshly minced garlic, fresh lemon juice and zest, and fresh parsley. These elements truly elevate the dish.
- Taste and Adjust: Always taste your dish before serving and adjust salt, pepper, or lemon juice as needed. A final squeeze of lemon can really brighten everything.
- Don’t Overcrowd the Pan: When cooking shrimp or sautéing tomatoes, ensure there’s enough space in the pan. Overcrowding can steam ingredients instead of searing them, leading to less flavor.
Serving Suggestions
This Speedy Lemon Herb Shrimp Pasta is a complete meal on its own, but you can enhance the experience with a few thoughtful additions:
- Serve with a crisp green salad tossed in a simple vinaigrette to add more fresh vegetables to your meal.
- A side of warm, crusty bread is perfect for soaking up any leftover sauce.
- For another delightful and fresh pasta option, consider our refreshing Caprese Pasta Salad as an appetizer or a light lunch alternative.
- If you’re looking for another fantastic main course to explore for a different occasion, we highly recommend trying this White Pizza Recipe with Hot Honey.
Storage & Reheating
Leftovers of this Lemon Garlic Shrimp Pasta with Spinach can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken or vegetable broth or a little water to help rehydrate the sauce and prevent the pasta from drying out. You can also reheat in the microwave in short bursts, stirring occasionally.
FAQ
Can I make this dish ahead of time?
While this dish is best enjoyed fresh, you can prep some components in advance. You can peel and devein the shrimp, mince the garlic, halve the cherry tomatoes, and chop the parsley. However, for the best texture and flavor, cook the pasta and combine everything just before serving.
Can I use frozen shrimp?
Absolutely! Just be sure to thaw the frozen shrimp completely before cooking. Pat them dry with paper towels to ensure they sear nicely and don’t release too much water into the pan.
What type of pasta works best for this recipe?
Linguine, spaghetti, or fettuccine are excellent choices because their long strands beautifully capture the light sauce. However, feel free to use any long pasta you prefer, or even a short pasta like penne or rotini if that’s what you have on hand.
Is this dish spicy?
Only if you choose to add the red pepper flakes! The recipe lists them as optional. If you prefer no heat, simply omit them. If you love a good kick, feel free to add a little extra.
This Speedy Lemon Herb Shrimp Pasta with Burst Cherry Tomatoes and Fresh Spinach offers an incredible balance of speed, flavor, and wholesome goodness. It’s a testament to how simple, fresh ingredients can come together to create something truly spectacular, proving that a delicious, satisfying, and healthy meal is always within reach. Enjoy the vibrant flavors and the ease of this weeknight wonder!
Speedy Lemon Herb Shrimp Pasta with Burst Cherry Tomatoes and Fresh Spinach
Imagine a vibrant, satisfying meal ready in under 35 minutes that tastes like it came straight from a charming Italian trattoria. This delightful pasta dish combines succulent shrimp, tender spinach, and sweet burst cherry tomatoes in a light, zesty lemon-garlic sauce. It’s the perfect weeknight wonder, packed with flavor and freshness, guaranteed to become a family favorite. The sauce comes together beautifully, coating every strand of pasta with a delicious blend of herbs and spices, making for a truly unforgettable bite that’s both healthy and incredibly flavorful.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 12 ounces linguine, spaghetti, or fettuccine pasta
- 1 tablespoon olive oil, plus more for finishing
- 1 pound large shrimp, peeled and deveined (tail-on or off)
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup chicken or vegetable broth
- Juice of 1/2 lemon, plus extra wedges for serving
- Zest of 1 whole lemon
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese or nutritional yeast, for serving (optional)
Instructions
- Cook the pasta according to package directions in a large pot of salted water until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the shrimp to the hot pan and cook for 2-3 minutes per side, or until pink and opaque. Season lightly with salt and pepper. Remove the shrimp from the pan and set aside.
- Add the minced garlic and halved cherry tomatoes to the same skillet. Sauté for 3-5 minutes, stirring occasionally, until the tomatoes begin to soften and burst. If using, stir in the red pepper flakes.
- Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Once all the spinach has wilted, pour in the chicken or vegetable broth, lemon juice, and lemon zest. Bring the mixture to a gentle simmer and cook for 1-2 minutes, allowing the flavors to meld.
- Add the cooked pasta and the cooked shrimp back into the skillet with the sauce. Toss everything together to ensure the pasta is evenly coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
- Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately with optional grated Parmesan cheese or nutritional yeast and fresh lemon wedges.
Notes
For an extra creamy sauce, you can add a tablespoon of softened cream cheese or a splash of heavy cream along with the broth. Feel free to swap shrimp for cooked chicken or firm white fish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg