Lemon-Garlic Shrimp and Spinach Pasta

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and zesty pasta dish with succulent shrimp, fresh spinach, and a tangy lemon-cream sauce. This Italian-inspired quick recipe (dairy-free option), ready in about 30 minutes, pairs shrimp, spinach, pasta 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.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

1 lb, peeled and deveined shrimp
4 cups, chopped spinach
12 oz, penne or fusilli pasta
4 cloves, minced garlic
1, zested and juiced lemon
1/2 cup heavy cream
1/3 cup, grated Parmesan cheese
2 tbsp butter
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Cook pasta in a large pot of salted boiling water for 8 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant. Add shrimp and cook 3-4 minutes until pink and opaque.
Step 3: Stir in spinach and lemon zest. Cook 2 minutes until wilted. Pour in cream and Parmesan, stirring until sauce thickens. Add pasta and 1/4 cup reserved water, tossing to coat. Season with salt and pepper.