Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 3
This is another easy and quick weeknight dinner perfect for the entire family and busy days. My favourite date night meal with loads of flavour. Whip this up using just a few simple ingredients with no cream! With a hint of spice and a huge punch of flavour, this creamy and loaded pasta is hard to miss.
Ingredients
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2 tbsp (28 g) unsalted butter
1 lb (453 grams) jumbo shrimp, peeled and deveined
½ lb (226.80 grams) spaghetti
1-2 tsp (4-8 grams) creole seasoning
2 tbsp (28 ml) Olive oil or Canola Oil
½ medium onion diced
1 tbsp (8 grams) minced fresh garlic
2 tsp (2 g) thyme
1 tsp (2 grams) smoked paprika
½ large bell pepper chopped
½ tsp (1 gram) red pepper flakes or cayenne pepper optional
4-6 c. (120-180 grams) fresh leaf spinach
½ to 1 juice of one whole fresh lemon
2 medium tomatoes diced
Salt and pepper to taste
½ c. (125 ml) chicken broth or more, replace with ¼ c. spaghetti water and ¼ c. water with ½ tsp chicken bouillon
How to make Spicy Shrimp Spinach Pasta
Step 1: Following the package directions, cook the spaghetti in a large pot. Drain when done and set aside.
Step 2: In the meantime, chop the onions, tomato, and bell pepper. Mince a clove of whole garlic, if using.
Step 3: With creole spice, lightly season the shrimp. In a heavy-bottomed Dutch/skillet, heat the oil. Drizzle about 1 to 2 tbsp oil. Once hot, add the shrimp and saute for approximately 3 to 5 minutes or until bright red and the shrimp starts to curl. Transfer the shrimp to a plate when done.
Step 4: To the same pan, add about 1 to 2 tbsp butter. Add the onions, garlic, tomatoes, thyme, bell pepper, smoked paprika, and pepper flakes to the pan once the butter has melted. Allow everything to simmer for approximately 3 to 4 minutes, stirring often.
Step 5: Add the chicken stock to the pan followed by the lemon juice. Stir well and continue to cook for another minute. To taste, season with salt and pepper.
Step 6: To the sauce, add the drained spaghetti along with the shrimp and spinach. Mix well until completely combined. Adjust the seasoning (salt and pepper) according to taste.
Step 7: Turn the heat off when done and allow the pasta to soak some of the sauce. Enjoy warm garnished with a lemon wedge.
Notes:
For this recipe, you can use chicken in place of shrimp.
You can sprinkle the shrimp with salt, pepper, and a bit of paprika if you don’t have creole seasoning.
Nutrition Facts:
Calories: 597kcal (30%)| Carbohydrates: 66g (22%)| Protein: 43g (86%)| Fat: 20g (31%)| Saturated Fat: 6g (38%)| Cholesterol: 401mg (134%)| Sodium: 680mg (30%)| Potassium: 790mg (23%)| Fiber: 5g (21%)| Sugar: 6g (7%)| Vitamin A: 860IU (17%)| Vitamin C: 58.3mg (71%)| Calcium: 297mg (30%)| Iron: 6mg (33%)
Ingredients
- 2 tbsp (28 g) unsalted butter
- 1 lb (453 grams) jumbo shrimp, peeled and deveined
- ½ lb (226.80 grams) spaghetti
- 1-2 tsp (4-8 grams) creole seasoning
- 2 tbsp (28 ml) Olive oil or Canola Oil
- ½ medium onion diced
- 1 tbsp (8 grams) minced fresh garlic
- 2 tsp (2 g) thyme
- 1 tsp (2 grams) smoked paprika
- ½ large bell pepper chopped
- ½ tsp (1 gram) red pepper flakes or cayenne pepper optional
- 4-6 c. (120-180 grams) fresh leaf spinach
- ½ to 1 juice of one whole fresh lemon
- 2 medium tomatoes diced
- Salt and pepper to taste
- ½ c. (125 ml) chicken broth or more, replace with ¼ c. spaghetti water and ¼ c. water with ½ tsp chicken bouillon
Instructions
Step 1: Following the package directions, cook the spaghetti in a large pot. Drain when done and set aside.
Step 2: In the meantime, chop the onions, tomato, and bell pepper. Mince a clove of whole garlic, if using.
Step 3: With creole spice, lightly season the shrimp. In a heavy-bottomed Dutch/skillet, heat the oil. Drizzle about 1 to 2 tbsp oil. Once hot, add the shrimp and saute for approximately 3 to 5 minutes or until bright red and the shrimp starts to curl. Transfer the shrimp to a plate when done.
Step 4: To the same pan, add about 1 to 2 tbsp butter. Add the onions, garlic, tomatoes, thyme, bell pepper, smoked paprika, and pepper flakes to the pan once the butter has melted. Allow everything to simmer for approximately 3 to 4 minutes, stirring often.
Step 5: Add the chicken stock to the pan followed by the lemon juice. Stir well and continue to cook for another minute. To taste, season with salt and pepper.
Step 6: To the sauce, add the drained spaghetti along with the shrimp and spinach. Mix well until completely combined. Adjust the seasoning (salt and pepper) according to taste.
Step 7: Turn the heat off when done and allow the pasta to soak some of the sauce. Enjoy warm garnished with a lemon wedge.
Notes
For this recipe, you can use chicken in place of shrimp. You can sprinkle the shrimp with salt, pepper, and a bit of paprika if you don’t have creole seasoning.
