My Sweet Marie

Shrimp and Spinach Pasta

Posted on: October 28, 2013

Here’s a quick and easy dinner to whip up. You can sub chicken for the shrimp easily too! Here’s how I do it:


  • 1/2 onion diced
  • 2-3 garlic cloves minced
  • 1/2 lb mushrooms sliced (shitake, white , brown, portabella etc)
  • 8 oz spinach washed and patted dry
  • 1/2 cup (or more) cherry tomatoes
  • 1 lb shrimp raw peeled and deveined or 2 chicken breast sliced
  • olive oil
  • chili flakes or a red chile pepper sliced very thin
  • juice of 1 lemon
  • 1 pkg of gluten free pasta


  1. Bring your water to a boil and cook the pasta while doing the veggies in the fry pan.
  2. Saute the mushrooms, onions, garlic, and tomatoes in a fry pan till translucent.
  3. Add in the shrimp or chicken and sauté some more, till cooked.
  4. Add in the spinach and lemon juice and cook till wilted.
  5. Drain your pasta once cooked, pour the pasta into the fry pan with all the shrimp and veggies, stir well.
  6. Serve with parmesan if preferred.
  7. ** for vegetarian, omit the shrimp or chicken

2 Responses to "Shrimp and Spinach Pasta"

Love it! I was planning on making something similar tomorrow, but with kale instead of spinach.

Yes that would work too, I will try that next time. Kale is a regular in my fridge too!

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