30-Minute Skinny Garlic Shrimp Pasta
A lighter take on classic shrimp scampi featuring tender multigrain pasta tossed with plump garlic-seasoned shrimp, fresh spinach, and juicy cherry tomatoes. The dish gets its rich flavor from white wine, butter, and aromatic herbs while keeping calories in check. Perfect for a weeknight dinner when you want something satisfying but not heavy. The combination of protein-rich shrimp and nutrient-dense spinach makes this a well-balanced meal that comes together in about 20 minutes.
Ingredients
- 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
- 4 cups fresh baby spinach leaves
- 1 ½ cups cherry tomatoes, halved
- 3 teaspoons olive oil
- 1 medium onion, finely chopped (1/2 cup)
- 1 ½ lb fresh medium shrimp, peeled, deveined and tail shells removed
- 3 cloves garlic, finely chopped
- ¼ teaspoon crushed red pepper flakes
- ½ cup dry white wine or Progresso™ reduced-sodium chicken broth
- ¼ cup Progresso™ reduced-sodium chicken broth
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons butter
Instructions
- 1
Cook pasta as directed on package in a 5-quart saucepan or Dutch oven
- 2
Drain pasta and return to saucepan
- 3
Stir in spinach, tomatoes and 2 teaspoons of the oil into pasta
- 4
Cover to keep warm
- 5
Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat
- 6
Add onion and cook and stir for 1 minute
- 7
Add shrimp, garlic and pepper flakes and cook and stir for 2 minutes
- 8
Stir in wine, broth, salt and pepper and cook for 2 minutes or until shrimp are pink and firm
- 9
Remove from heat and stir in parsley and butter until butter is melted
- 10
Add shrimp mixture to pasta mixture in saucepan and toss to mix
Tips
Use a large skillet to ensure shrimp cook evenly without overcrowding, which can cause them to steam rather than sear.
Don't overcook the shrimp - they should be pink and firm but still tender, as they'll continue cooking slightly when mixed with the hot pasta.
Reserve some pasta cooking water before draining to help loosen the sauce if the final dish seems too dry when tossing everything together.
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container. The pasta may absorb some liquid, so add a splash of broth when reheating.
Can prepare shrimp mixture up to 1 day ahead and refrigerate. Cook pasta fresh and combine just before serving for best texture.
Serve immediately while hot, garnished with additional parsley and red pepper flakes if desired. Pairs well with crusty bread and a crisp white wine.
Common Mistakes
Don't add the spinach to the hot pan to avoid wilting it completely - the residual heat from the pasta will wilt it perfectly.
Don't skip patting the shrimp dry before cooking to avoid excess moisture that prevents proper browning.
Substitutions
Dairy-Free Swaps
General Alternatives
conf:5
conf:4
FAQ
Can I use frozen shrimp instead of fresh?
Yes, thaw frozen shrimp completely in the refrigerator overnight and pat dry with paper towels before cooking. Remove any ice crystals to prevent excess water in the pan.
How long will leftovers keep?
Store leftovers in the refrigerator for up to 3 days. The pasta may absorb liquid, so add a splash of broth when reheating gently in a pan or microwave.
Can I make this ahead of time?
The shrimp mixture can be prepared up to 1 day ahead and refrigerated. Cook the pasta fresh and combine everything just before serving for the best texture and flavor.