Lemon Garlic Shrimp Pasta with Spinach

A quick and light pasta dish featuring succulent shrimp, fresh spinach, and a bright lemon-garlic sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.73/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Dairy-Free
• Low-Sugar
• High-Protein

Tags

• budget-friendly
• fresh
• healthy
• quick

Ingredients

• 6 ounce quick-cook pasta
• 1 tablespoon olive oil
• 0.5 pound shrimp (peeled, deveined)
• 3 clove garlic (minced)
• 0.25 cup chicken broth
• 0.5 lemon (juice of)
• 2 cup fresh spinach
• 0.25 teaspoon black pepper
• 0.5 teaspoon kosher salt

Instructions

1. Cook the quick-cook pasta according to package directions. Drain and set aside.
2. While pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside.
3. Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
5. Add the fresh spinach to the skillet and cook until it wilts, about 1-2 minutes.
6. Return the cooked pasta and shrimp to the skillet. Toss everything together to combine, seasoning with the kosher salt and black pepper.
7. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition (per serving)

• Calories: 410
• Protein: 37.5 g
• Carbohydrates: 44.2 g
• Fat: 10.5 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 1.5 g
• Sugar: 3.2 g
• Cholesterol: 175 mg