Put this Creamy Shrimp Pasta with Spinach on you dinner table soon. Creamy spaghetti made with fresh tender shrimp, fresh spinach, parmesan cheese, a hint of lemon and fresh herbs!

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Kicking off the first recipe of 2023 with this delicious Creamy Shrimp Pasta with Spinach. If you’re a fan of pasta dishes like Lemon Pasta with Spinach or the Lemon Cream Spaghetti with Shrimp, this is one you’ll have to try. We served it just as shown, but it would go great with fresh Garlic Knots on the side.

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What’s This Pasta Dish Like

• Difficulty level – This isn’t a hard dish to make. I would probably rate it at a medium difficultly only because there are different things going on at different times and organization is key.
• Taste – This dish has a creamy texture but there isn’t a lot of sauce. The shrimp have a nice flavour but it doen’t overpower the dish with a overly seafood taste. The lemon zest and juice really shine through so don’t skip out on these ingredients.
• Serving – This dish easy serves four adult portions just as it’s made.

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Ingredients

• Shrimp – I used large raw shrimp for this dish.
• Pasta – Dry spaghetti any brand will work for this recipe.
• Fresh spinach – It’s best to use fresh spinach.
• Leek – Leeks are found in the produce section of supermarkets and are long and pale green with brighter green tips.
• Garlic – I used fresh minced garlic.
• Cream – Cooking cream, culinary cream or half and half. Found in the chiller section of supermarkets and usually comes in small cartons.
• Parmesan cheese – I used fresh grated parmesan cheese.
• Vegetable broth – Is used for making the sauce in this dish.
• Lemon juice and zest – I used fresh lemon juice and zest.
• Fresh herbs – I used fresh chopped parsley.
• Butter – Unsalted butter.
• Olive oil – I used extra virgin olive oil.
• Salt – Regular table salt to enhance the flavours of the dish.

Remember, The full recipe with instructions is found at the end of the post in the recipe card.

Instructions

1. Cook spaghetti – In a large pot of boiling water, add the spaghetti and cook al dente for about 8 minutes. Drain and set aside.
2. Cook leeks – In a large skillet set over medium heat, add the olive oil and garlic. Give a good stir for about 30 seconds and add the leeks. Reduce heat to medium low and cook for 5 – 8 minutes stirring occasionally.
3. Add and cook shrimp – Increase heat to high and add the shrimp to the skillet with the leeks and cook for about 3 – 4 minutes until the shrimp are cooked and turn a pink white colour.
4. Add spaghetti – Add the cooked spaghetti and the spinach to the skillet and stir well to combine. Reduce heat to medium.
5. Finish dish and serve – Pour in the cream and vegetable broth. Add the butter, lemon zest, lemon juice and salt. Stir well to combine. Bring to a gentle simmer and remove from heat. Add parmesan cheese and fresh parsley. Serve immediately.

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Recipe Notes

• Prep ahead – You can prepare most of this dish in advance. If you are using shrimp that come in their shells, you can prep those up to about 8 hours before cooking. Just be sure to keep them refrigerated.
• Time saving – Cook the spaghetti while you are cooking the leeks. They both take about the same time and then the dish will be done quicker.
• Use raw shrimp – It’s important to use raw shrimp in this recipe. If you use pre cooked shrimp, they will dry out and become rubbery while cooking in the pasta.
• Serve as soon as it’s cooked – Most stove top creamy pasta dishes need to be served as soon as they are cooked. I recommend serving it piping hot from the stove. This dish will lose it’s creamy texture pretty quickly after cooking, so make sure to serve it fresh!

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Substitutions

• Pasta – I used spaghetti for this dish, but many other types of pasta can be used. You could use fettuccine, tagliatelle, penne or even angel hair pasta,
• Fresh spinach – There is no question, fresh spinach is best. If you are using frozen spinach, just make sure to squeeze out all of the excess water before adding it to the dish.
• Fresh herbs – My go to herb is usually fresh parsley. Alternatively, you could use fresh basil for a different flavour.
• Leeks – If you don’t have leeks, you can just as easily use white or brown onions for this pasta dish.
• Heavy cream – You could use whole milk, creme fraiche, half and half or even evaporated milk in this recipe.

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Frequently Asked Questions

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