Shrimp Spinach Pasta Without Cream
Shrimp spinach pasta without cream uses olive oil, lemon and starchy pasta water for a glossy sauce. Cooking shrimp separately protects their texture while spinach wilts quickly into the garlic-scented noodles.
Equipment
- 1 Large pasta pot and 12-inch skillet
Ingredients
- 8 oz spaghetti 225 g
- 1 lb raw shrimp 450 g; peeled, deveined, thawed; 21–30 per lb
- 3 tbsp olive oil divided
- 4 garlic cloves thinly sliced
- 5 oz baby spinach 140 g
- 1 lemon zest and 2 tablespoons juice
- 1/2 tsp fine salt plus salt for pasta water
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes optional
- 3/4 cup reserved pasta cooking water use as needed
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until just al dente. Reserve at least 3/4 cup cooking water before draining. Meanwhile, pat thawed shrimp dry and season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook shrimp in one layer for about 2 minutes on the first side and 1–2 on the second, until firm, pearly and opaque throughout. Transfer to a clean plate; cook in batches if needed.
- Reduce heat to medium-low. Add remaining 2 tablespoons oil, sliced garlic and optional pepper flakes. Stir for 30–60 seconds without browning the garlic. Add spinach and 1/4 cup pasta water; toss until wilted.
- Add spaghetti, lemon zest and juice. Toss vigorously, adding reserved water a tablespoon at a time until the noodles look glossy, not watery. Return shrimp and toss briefly to heat through. Taste and serve immediately.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.