Spicy Shrimp Spinach Pasta

Spicy Shrimp Spinach Pasta - an easy 30-minute weeknight spinach spaghetti dinner that delivers a huge punch of flavor with no cream and just a handful of ingredients. Spicy, creamy, loaded pasta dinner that everyone would love!

Course Main

Cuisine Fusion

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 597kcal

Author Imma

Ingredients

½ pound (226.80 g) spaghetti
1 pound (453 g) jumbo shrimp , peeled and deveined
1-2 teaspoons (4-8 g) creole seasoning
2 tablespoons (28 ml) Olive oil or Canola Oil
2 tablespoons (28 g) unsalted butter
½ medium onion diced
1 tablespoon (8 g) minced fresh garlic
2 medium tomatoes diced
2 teaspoons (2 g) thyme
½ large bell pepper chopped
1 teaspoon (2 g) smoked paprika
½ teaspoon (1 g) red pepper flakes or cayenne pepper optional
½ cup (125 ml) chicken broth or more , replace with ¼ cup spaghetti water and ¼ cup water with ½ teaspoon chicken bouillon
½ to 1 juice of one whole fresh lemon
4-6 cups (120-180 g) fresh leaf spinach
Salt and pepper to taste

Instructions

Start by boiling spaghetti in a large pot, according to box instructions. Drain and set aside.
While the spaghetti is boiling chop onions, tomato and bell pepper, if using whole garlic then mince
Lightly season the shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch/ or skillet
Add, about 1-2 tablespoons of oil, followed by shrimp, sauté for about 3-5 minutes or until the shrimp is bright red and begins to curl.
Remove shrimp from skillet and transfer to a plate
Add about 1-2 Tablespoons of butter to the pan. Followed by onions, garlic, tomatoes, thyme, bell pepper, smoked paprika and pepper flakes.
Let it simmer for about for 3-4 minutes, stirring occasionally to prevent any burns.
Pour in chicken stock, and lemon juice. Stir until combined. Cook for about a minute, and then season with salt and pepper.
Add drained spaghetti , shrimp and spinach to the skillet, mix to fully combine all ingredients. Adjust seasoning to taste with salt and pepper
Turn off heat and let it soak up some of the sauce. Serve warm and garnish with lemon wedge.

Notes

You may also use chicken instead of shrimp.
If you don't have creole seasoning in your pantry, you may season the shrimp with salt and pepper and a bit of paprika.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition