Lemon Shrimp and Spinach with Spaghetti – A quick and absolutely delicious spaghetti dinner tossed with shrimp, spinach, tomatoes, garlic, and lemon juice.
Lemon shrimp… mm mmm mmmmmm!
Happy Sunday, YOU! Are you enjoying your long weekend? You must be. I see the internets has been kinda quiet deez dayz.
Well, I didn’t really SEE it. CNN told me about it. They also said you were all going way-away to have fun. Lucky people!
I’m just gonna chill here in good ol’ Indiana and wait for everyone to come back. You can find me in my backyard, grillin’ and stuff. Just kidding. I’ll be back there, catching some rays and sippin’ on gin and juice. Err… I mean, sippin’ on coffee. And stuff.
Also? Not to sound too cliche or anything, but weather-talk is about to happen.
SUMMER finally decided to show up again around these parts. We went from cold, rainy days, to hot as hell, rainy days. We went from snacking on Pumpkin Spice Latte Bundt Cake last week to cooling down with Cucumber Mojitos last night.
While we’re on the subject of summer: I bought about 10 pounds of shrimp the other day and, as a warning, you might see more shrimp recipes pop up here and there, throughout the month.
Buuut, if you’re anything like me, spaghetti shrimp dinners are awesome! I mean, it’s easy, it’s DELICIOUS, it’s quick, and it’s versatile. AND if you stick to the serving size, it’s a healthy choice. YES it is. You can also switch to whole grain pasta and make it healthier by taking in some of that extra protein and fiber.
This Lemon Shrimp and Spinach with Spaghetti is roughly around 340 calories per serving. ‘Tis why it is my new weeknight favorite! Weeknights/weekdays are for calorie-counting. Weekends are not. I know it’s Sunday, but I’m prepping you for Monday.
Before I go off on another tangent, let’s focus on the recipe and hit print.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Lemon Shrimp and Spinach with Spaghetti
- 10 ounces spaghetti
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound raw shrimp , peeled and deveined
- 3 cloves garlic , chopped
- 2 stalks green onion , chopped
- 1 pint grape tomatoes , halved
- 3 basil leaves , thinly sliced
- 1 whole lemon , juiced, halved
- 1/4 teaspoon salt
- fresh ground pepper , to taste
- 1 bag (8 to 10 ounces) baby spinach
- Cook spaghetti according to the directions on the package; set aside.
- Heat olive oil and butter in a large non-stick skillet.
- Add shrimp, garlic, green onions, tomatoes and basil.
- Season with salt and pepper, and add half of the lemon juice.
- Continue to cook for 5 minutes, or until shrimp is pink and tomatoes are tender.
- Add spinach and the rest of the lemon juice.
- Continue to cook for 1 more minute, stirring frequently, or until spinach is wilted.
- Add cooked spaghetti and toss to coat.
- Serve immediately.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
35 comments on “Lemon Shrimp and Spinach with Spaghetti”
This is a keeper for us. My husband loved this dish. I made it exactly as the recipe read….I wouldn’t change a thing.
That’s great! I am very glad you and your husband enjoyed it! Thank YOU! 🙂
This was insanely delicious. I Omitted the second half of the lemon juice, added a minced shallot, and some lemon zest. I roasted the TOMATOES in the oven with a bit of olive oil and salt and pepper on 450 for 20 min and added it to the pan with the rest. It was soo amazing and only needed a dusting of parmigiana to top it.
And I used frozen uncooked wild shrimp from Whole Foods.
And a pinch of red pepper flakes
Thank you so much! I’m very happy you loved it! 🙂
How much is considered the service size? I just see the calories per serving….
This was so easy to make and so incredibly yummy! My 6 year old daughter is a pretty picky eater and ate all of it…even had seconds…even asked that this be her “birthday dinner” in June! 😂 This was for sure a win!! Also, the 2nd day leftovers were jam packed with flavor and just as good as the first day!
That’s great to hear! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Followed recipe quite precisely since I had all ingredients on hand except for fresh basil (substituted dried) and also added the zest.. It was a big hit. Really delicious!
Thank YOU! I am very happy you enjoyed it! 🙂
Made this last night. Juiced 2 lemons and zested one to boost the lemon flavor. Also added crushed red pepper to give it a little bite. I’ll definitely make it again. Thanks!
Made this tonight and it was delicious! I used about 5 cloves of garlic and shallots instead of green onion because it’s what I had on hand and I think I would prefer the shallots over the green onion anyway! I also added lemon zest in at the end because I can’t stand throwing that extra flavor away. Would definitely make again any time!
This was a nice light healthy meal and I followed the recipe exactly as written but felt that something was missing because it was a little bland so I added a sprinkle of red pepper flakes and lots of grated Parmesan and it was perfect for my taste. I will make this again.
I just made this tonight and it was delicious. I zested the lemon and it gave it much more flavor.
One of my faves!! I am happy to know that you also enjoyed it!
So good! Just made this for dinner for my company. Everyone loved it! This is a keeper!!
Love your recipes. New to your site. Is this lemon shrimp made with raw shrimp? It would be helpful to add that to your recipe instructions.
Thank you so much. Plan to make this recipe soon!
Hi! Yep, it’s with raw shrimp. I will update the recipe right away. 🙂
Hi there…. I’m planning to make the lemon shrimp and spaghetti but i don’t have fresh shrimp… can i use precooked frozen?
Hi! Yes, you can definitely use the precooked ones, but thaw them beforehand. I would add them to the pan a couple of minutes after the tomatoes and green onions, and cook until they are heated through, which shouldn’t take longer than 2 to 3 minutes.