Coconut Milk Pasta with Shrimp and Spinach
A quick and elegant pasta dish featuring succulent shrimp in a creamy coconut milk sauce, enriched with fresh spinach and garlic. This general-inspired pasta (gluten-free option) ready in about 30 minutes pairs spaghetti, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 lb, large, peeled and deveined shrimp
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup fresh spinach
- 1/4 tsp red pepper flakes
- to taste salt
- to taste pepper
- for garnish fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 garlic cloves, minced, and cook for 1 minute until fragrant and lightly golden.
- Step 3: Add 1 lb shrimp, peeled and deveined, and cook for 2-3 minutes per side until pink and opaque.
- Step 4: Stir in 1 can (13.5 oz) full-fat coconut milk and 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly.
- Step 5: Add 1 cup fresh spinach and cook for 1 minute until wilted and fully incorporated.
- Step 6: Add the drained spaghetti to the skillet and toss to coat, adding reserved pasta water as needed to achieve a creamy consistency. Season with salt and pepper to taste and garnish with fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut Milk Pasta with Shrimp and Spinach take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut Milk Pasta with Shrimp and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Coconut Milk Pasta with Shrimp and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Milk Pasta with Shrimp and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut Milk Pasta with Shrimp and Spinach gluten-free option?
Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
