Hi, this is Madeline.
Today I’m putting together a quick pasta dish using shrimp and spinach, sautéing garlic and shrimp in olive oil to build flavor, then finishing it off with spinach and parmesan cheese.
The ingredient list is short and the steps are straightforward, so it’s a great option when you want a satisfying pasta without much fuss.
The key is not to overcook the spinach so it keeps its texture and bright color, and when that’s paired with the savory shrimp and garlic, you end up with something simple yet packed with flavor.
Ingredients
- Pasta – 180g (about 6.3 oz)
- Minced garlic – 2 T
- Shrimp – 6
- Spinach – 50g (about 1.8 oz)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Chicken stock – 1 T
- Parmesan cheese – 1 T
- Olive oil – to taste
- Pasta water or water – a little
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Wash the spinach thoroughly, and thaw the frozen shrimp in water.
2In a pan, add olive oil, minced garlic, and chicken stock, and sauté over low heat.
3Once the garlic starts to smell fragrant and sizzle, add the shrimp and sauté together.TipShrimp can turn rubbery if overcooked. Once the surface starts turning pink, lower the heat or adjust the timing so you don’t overcook them.
4Cook the pasta about 2 minutes less than the al dente time listed on the package.TipSince the pasta will cook a bit more in the pan later, it’s best not to fully cook it at this stage.
5Add the cooked pasta to the pan, pouring in a little pasta water or water at a time, and sauté for about 1-2 minutes, mixing well so the sauce coats the noodles evenly.
6Add the spinach and sauté for another 1-2 minutes.
7Once the spinach has wilted down just enough, add the parmesan cheese and mix well to finish.TipThe key is not to overcook the spinach. I sautéed it for about 1-2 minutes, which kept the texture nice and the color vibrant.
Shrimp and garlic alone bring plenty of flavor, and adding spinach on top makes the pasta look just as good as it tastes.
Just remember to add the spinach at the very end and keep the cooking time short so it keeps its texture.
Since it comes together without any hard-to-find ingredients, this is a solid option if you’re a pasta lover or looking for a new way to use up spinach at home.
Ingredients
- Pasta – 180g (about 6.3 oz)
- Minced garlic – 2 T
- Shrimp – 6
- Spinach – 50g (about 1.8 oz)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Chicken stock – 1 T
- Parmesan cheese – 1 T
- Olive oil – to taste
- Pasta water or water – a little
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Wash the spinach thoroughly, and thaw the frozen shrimp in water.
- In a pan, add olive oil, minced garlic, and chicken stock, and sauté over low heat.
- Once the garlic starts to smell fragrant and sizzle, add the shrimp and sauté together.
Tip.Shrimp can turn rubbery if overcooked. Once the surface starts turning pink, lower the heat or adjust the timing so you don't overcook them. - Cook the pasta about 2 minutes less than the al dente time listed on the package.
Tip.Since the pasta will cook a bit more in the pan later, it's best not to fully cook it at this stage. - Add the cooked pasta to the pan, pouring in a little pasta water or water at a time, and sauté for about 1-2 minutes, mixing well so the sauce coats the noodles evenly.
- Add the spinach and sauté for another 1-2 minutes.
- Once the spinach has wilted down just enough, add the parmesan cheese and mix well to finish.
Tip.The key is not to overcook the spinach. I sautéed it for about 1-2 minutes, which kept the texture nice and the color vibrant.
