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Creamy Spinach Shrimp Pasta

Creamy Italian Asparagus and Ham


  • 16 oz. spaghetti
  • 3 tbsp. olive oil
  • 3 tbsp. garlic, minced
  • 16 oz. jumbo shrimp, peeled and deveined
  • 1 cup pasta water
  • 1/2 cup heavy whipping cream
  • 2 tbsp. butter
  • 1 tsp. Salt to taste
  • 1/4 tsp. cayenne pepper
  • 1/2 tbsp. lemon juice
  • 4 cups baby spinach


  1. Cook the spaghetti according to package directions until al dente. Drain; save 1 cup of the pasta water and set aside.
  2. Heat oil in a skillet. Sauté garlic, then add shrimp. Cook shrimp until surface turns opaque, then add pasta water and cream and bring to a simmer.
  3. Add butter, salt, cayenne pepper and lemon juice. As soon as the shrimp is cooked through, add spinach and stir well.
  4. Toss in the spaghetti and stir to mix with the cream sauce. Serve topped with parsley and lemon wedges.