Shrimp Pasta With Spinach And Lemon Cream

Name: Shrimp Pasta With Spinach And Lemon Cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz linguine or spaghetti; 1 lb large shrimp, peeled and deveined; 2 cups fresh spinach, rinsed; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup heavy cream; Zest and juice of 1 lemon; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Parmesan cheese, grated (optional)

Highlighted under: Fresh Kitchen Favorites

I've always been a fan of seafood pasta, and this Shrimp Pasta with Spinach and Lemon Cream is my ultimate go-to dish. I love how the delicate flavors of shrimp combined with fresh spinach create a delightful harmony. The creamy lemon sauce brings everything together beautifully, adding a zesty brightness that elevates the entire meal. It's quick to whip up, making it perfect for weeknight dinners or when I want to impress guests without spending hours in the kitchen.

Created by

Stella Cameron

Last updated on 2026-02-27T14:18:35.352Z

When I first decided to make shrimp pasta, I experimented with various flavors until I landed on this winning combination of spinach and lemon. The richness of the cream paired with the brightness of lemon creates a beautiful balance that makes each bite a delight. My tip? Be sure to sauté the shrimp just until they are opaque to keep them tender and juicy.

Making this dish has become a ritual for me on busy nights when I crave something comforting yet light. The creamy sauce comes together in no time and flawlessly coats the pasta, while fresh spinach adds both color and nutrition. I often serve it with a sprinkle of Parmesan for that extra touch of flavor!

Why You'll Love This Recipe
Rich and creamy texture that perfectly complements the shrimp
Bright lemon flavor that brightens up the entire dish
Quick and easy preparation, perfect for weeknight dinners

Understanding the Ingredients

The star of this dish is undoubtedly the shrimp. When selecting shrimp, opt for large varieties for a satisfying bite. Look for fresh shrimp that are firm and have a slightly sweet scent. If using frozen shrimp, fully thaw them before cooking to ensure even cooking. Fresh spinach adds a vibrant green color and important nutrients, while the lemon brings a bright acidity that balances the richness of the cream.

Heavy cream is essential for achieving that luscious sauce that clings beautifully to the pasta. If you want a lighter option, consider using half-and-half or a coconut cream for a non-dairy version. Remember, this can alter the flavor profile, so be prepared for something slightly different. Additionally, the garlic infuses the dish with aromatic flavor, complementing the lemon and shrimp wonderfully.

Perfecting the Technique

When cooking the pasta, always salt the water generously. This is the only opportunity to season the pasta itself, which elevates the overall flavor. Watch closely as you cook; overcooked pasta becomes mushy and will not hold up well in the dish. Aim for al dente, which should have a bit of bite to it, typically 1-2 minutes less than the package suggests.

Sautéing the shrimp requires a careful balance. Cook them on medium heat for about 2-3 minutes per side. They are done once they've turned pink and opaque; be cautious not to overcook them as they can become rubbery. A non-stick skillet is ideal to prevent sticking, but make sure to let the shrimp sear a bit before flipping them for that perfect golden coloration.

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients

8 oz linguine or spaghetti
1 lb large shrimp, peeled and deveined
2 cups fresh spinach, rinsed
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
Zest and juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Parmesan cheese, grated (optional)

Make sure your ingredients are fresh for the best flavor!

Instructions

Here's how to prepare this delicious dish:

Cook the Pasta

In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Sauté the Shrimp

In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside.

Prepare the Sauce

In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Pour in the heavy cream, lemon zest, and lemon juice, mixing until combined. Season with salt and pepper.

Combine Everything

Add the cooked pasta, spinach, and shrimp to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.

Serve

Plate the pasta, garnish with fresh parsley and grated Parmesan cheese if desired. Enjoy your meal!

Feel free to adjust the seasonings and add more veggies to your liking!

Pro Tips

For added depth of flavor, consider including a splash of white wine when preparing the sauce.

Storage and Make-Ahead Tips

This Shrimp Pasta with Spinach and Lemon Cream can be prepared ahead of time, making it an excellent choice for meal prep. You can cook the pasta and the shrimp a day earlier and store them in separate airtight containers in the fridge. When you're ready to enjoy, simply reheat in a skillet over medium heat, adding a splash of reserved pasta water if needed to restore the creaminess.

For optimal storage, the dish is best consumed within 2-3 days. When reheating, avoid high heat to prevent the cream from separating. If making the dish further ahead, consider keeping the components separate (pasta, shrimp, and sauce) until ready to serve, to maintain the best texture.

Garnishing and Serving Suggestions

To elevate the presentation and flavor of your dish, don’t skip the fresh parsley garnish. It not only adds a pop of color but also a fresh herbaceous note that pairs beautifully with the rich, creamy sauce. If you like a little heat, consider sprinkling some red pepper flakes for a subtle kick that enhances the dish's overall complexity.

Serving this pasta with a side of garlic bread or a light salad is a great way to round out your meal. The acidity of a simple arugula salad dressed with lemon vinaigrette complements the richness of the pasta perfectly. This dish can also be transformed into a cold pasta salad by allowing it to cool, adding fresh tomatoes, and tossing in a squeeze more lemon juice for a refreshing twist.

Questions About Recipes

→ Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw them completely before cooking for the best results.

→ What can I substitute for heavy cream?

You can use half-and-half or a light cream for a lighter version, but it may affect the richness of the sauce.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

→ Can I add other vegetables?

Absolutely! Feel free to add bell peppers, zucchini, or mushrooms for more color and nutrition.