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This lemon garlic shrimp pasta is the perfect easy weeknight dinner! Made with spinach to get some veggies in, plus a hint of smoked paprika and chili flakes for a bit of a kick. Simple and packed with protein – this will quickly become a go-to meal.

A serving of lemon garlic shrimp pasta in a bowl.

This lemony shrimp and spinach pasta is one of my favourite kinds of dinners to make at home! The ingredients are simple, it’s filled with nutrition benefits, and always hits the spot 😉

Want more easy, dietitian-designed seafood pasta recipes? You may enjoy my fan-favourite canned mackerel pasta, this easy tomato cod pasta, or this baked salmon pasta with veggies!

Recipe ingredient flatlay.

About the ingredients

  1. Shrimp: you will need about 1 pound or 454 grams of shrimp for the recipe. I purchase large shrimp, approx. 26-30 pieces per pound (this is often indicated on the bag). You can use fresh or frozen shrimp – frozen shrimp thaws quickly under cold water, or you can take it out of the freezer and thaw in the fridge the night before.
  2. Garlic
  3. Spinach: I used baby spinach for this recipe, but you are welcome to swap with another leafy green like kale or Swiss chard – all would taste fabulous!
  4. Lemon: you will need to use both the zest and juice of a lemon.
  5. Olive oil
  6. Smoked paprika: this spice helps to add a little bit of extra flavour and depth to this simple recipe
  7. Chili flakes: likewise, a small amount of chili flakes are added for a kick of spice. You may add more if you want things hotter!
  8. Basil: I love this pasta with freshly chopped basil, but you can also use fresh parsley
  9. Pasta: I personally enjoy seafood pastas with a long noodle, like spaghetti, spaghettini, angel hair, or linguine. That said, you can make this with any shape of your choice. If you follow a gluten-free diet, simply choose a certified gluten-free pasta.

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Want to add even more veggies?

If you have some veggies in the fridge that you want to use up, this pasta recipe is the perfect opportunity! Here are some other vegetables that would work well – simply sauté them after before adding in the spinach:

  • cherry or grape tomatoes
  • chopped broccoli florets
  • chopped red or orange bell peppers
  • chopped zucchini
  • other greens, like kale or swiss chard (you could do this instead of spinach!)

Visual guide: how to make lemon garlic shrimp pasta

Shrimp tossed in olive oil and spices.

STEP 1: While waiting for your pasta water to boil, start by tossing thawed shrimp in olive oil, smoked paprika, chili flakes, and salt and pepper.

Cooked linguine in a pot.

STEP 2: Cook pasta and drain when finished.

Shrimp cooking in pan.

STEP 3: While pasta cooks, heat a large pan and cook the tossed shrimp 1-2 minutes per side, working in batches as needed.

Sautéing spinach in garlic.

STEP 4: Then, remove the shrimp from the pan and add in minced garlic. After a couple minutes, add in the spinach and cook until wilted.

Cooked spinach, pasta, shrimp, basil, and lemon in a pan.

STEP 5: To the same pan, add the cooked pasta, shrimp, fresh basil, lemon juice and lemon zest.

Tossing lemon garlic shrimp and spinach pasta together.

STEP 6: Toss everything together and serve!

Nutrition benefits of shrimp

Shrimp are an excellent source of high-quality, complete protein – a standard 3-ounce or 85-gram serving provides 18 grams of protein.

This tasty shellfish is also rich in essential micronutrients like: 

  • selenium
  • vitamin B12
  • phosphorus
  • niacin
  • zinc
  • magnesium
  • iron

Finally, shrimp is a source of omega-3 fatty acids, which support the health of your heart and brain.

Nutrition benefits of spinach

Spinach is an awesome source of many vitamins and minerals, such as:

  • vitamin A
  • vitamin C
  • vitamin K
  • folate
  • calcium

This leafy green is also packed with different phytonutrients (plant compounds) that offer antioxidant functions, helping to fight cellular damage.

Lemon garlic shrimp pasta in a large pan.

More shrimp pasta recipes

Did you give this Lemon Garlic Shrimp Pasta Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Lemon Garlic Shrimp Pasta With Spinach

This lemon garlic shrimp pasta is the perfect easy weeknight dinner! Made with spinach to get some veggies in, plus a hint of smoked paprika and chili flakes for a bit of a kick. Simple and healthy – this will quickly become a go-to meal.
A serving of lemon garlic shrimp pasta in a bowl.
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  • Approx. 5 ounces pasta, dry (approx. 140 grams; enough for 2 people!)
  • 3 Tbsp olive oil (divided)
  • 5 cloves garlic
  • 4 cups spinach
  • 1/2 a lemon, juice + zest
  • 1/4 cup fresh basil or parsley, chopped
  • Salt + pepper, to taste
  • Optional: fresh parmesan, to serve


  • PREP: Thaw shrimp and remove tails and shells. Mince garlic. Zest lemon peel. Chop basil (or parsley).
  • Bring a pot of water to boil for pasta. Cook according to package directions, then drain and return to pot.
  • Pat shrimp dry with a paper towel. Place them in a bowl, then toss with 1 Tbsp of olive oil, smoked paprika, chili flakes, salt, and pepper. Set aside.
  • Heat a large pan over medium-high. Working in batches, add the shrimp to the pan (leaving some space between each shrimp). Cook 1-2 minutes per side, or until opaque. Remove from pan and place into a clean bowl.
  • Once shrimp are all cooked, add 1 more tablespoon of olive oil to the pan. Cook minced garlic, 2-3 minutes, until lightly browned and fragrant.
  • Add spinach and cook until wilted, about 1-2 minutes, stirring continuously.
  • Turn off heat. Add cooked pasta to the pan, along with lemon zest, lemon juice, remaining 2 Tbsp of olive oil, cooked shrimp, and fresh basil. Season with salt and pepper, and toss to combine.
  • Serve hot, topping with freshly grated parmesan (if desired). Enjoy!


*SERVINGS: This recipe makes approximately 2 servings as a single, main meal. If serving with other foods (i.e. starters or sides), this will likely serve about 4 people.
*LEFTOVERS: Store leftovers in an airtight container in the fridge for up to 3 days. They will easily reheat in the microwave or on the stovetop.
  • Instead of spinach, you may also use kale or Swiss chard.
  • If you’d like to add more veggies, this would go great with sautéed cherry tomatoes, broccoli florets, chopped bell peppers or zucchini. Simply cook the veg after the garlic and before the spinach 🙂
  • If you follow a gluten-free diet, please choose a certified gluten-free pasta.
  • You may use any pasta shape you like! I personally enjoy seafood with long pasta shapes, like spaghetti, spaghettini, angel hair, or linguine.
Calories: 733kcal | Carbohydrates: 58g | Protein: 57g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 365mg | Sodium: 332mg | Potassium: 1164mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6426IU | Vitamin C: 20mg | Calcium: 243mg | Iron: 4mg


As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.

Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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