Go Back

High Protein Shrimp & Spinach Pasta - A Fast, Satisfying Weeknight Dinner

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 10–12 oz pasta (penne, fusilli, or spaghetti)
  • 1 lb raw shrimp, peeled and deveined (medium or large)
  • 2 tbsp olive oil (divided)
  • 3–4 cloves garlic, minced
  • 1/2 tsp red pepper flakes (optional, to taste)
  • 5–6 oz fresh baby spinach (about 5 cups) or 10 oz frozen, thawed and squeezed dry
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/2 cup plain Greek yogurt (2% or 5%) or blended cottage cheese
  • 1/3 cup grated Parmesan (plus more for serving)
  • Zest of 1 lemon and 2–3 tsp lemon juice
  • Salt and black pepper, to taste
  • Optional add-ins: 1 tbsp butter for richness, 1/4 cup chopped parsley, 1/2 cup peas for extra veg

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve 1 cup of pasta water, then drain.
  2. Pat shrimp dry: While the pasta cooks, pat shrimp dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes.
  3. Sear the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and opaque. Remove to a plate.
  4. Sauté aromatics: Lower heat to medium. Add remaining 1 tbsp olive oil. Add garlic (and more red pepper flakes if you like). Cook 30–60 seconds until fragrant, not brown.
  5. Wilt the spinach: Add spinach to the skillet with a pinch of salt. Toss until wilted (2–3 minutes). If using frozen spinach, add and warm through, breaking up clumps.
  6. Build the sauce: Pour in broth and bring to a gentle simmer. In a small bowl, whisk Greek yogurt with a few tablespoons of hot pasta water to loosen it. Off the heat, stir the yogurt into the skillet. Add Parmesan and lemon zest.
  7. Adjust consistency: Return skillet to low heat. Add drained pasta and a splash of reserved pasta water, tossing until glossy and lightly creamy. Add more water as needed to coat.
  8. Finish with shrimp: Add the cooked shrimp and any juices from the plate. Warm gently for 1 minute. Stir in lemon juice. Taste and season with salt and pepper.
  9. Optional richness: Swirl in 1 tbsp butter for a silkier finish and add chopped parsley if using.
  10. Serve: Plate with extra Parmesan, black pepper, and a squeeze of lemon. Enjoy right away.