Garlic lemon shrimp pasta

Shrimp is low in calories and high in protein! But it can also be high in sodium. Always read nutrition labels and be aware of your portion sizes.


1 pound medium shrimp, peeled and deveined
1 1/2 teaspoons lemon zest, divided
1/8 teaspoon crushed red pepper flakes
2 teaspoons chopped rosemary leaves
12 ounces dry angel hair pasta
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 1/2 cups cherry tomatoes, cut in half
5 cups baby spinach
2 tablespoons fresh lemon juice


  1. In a medium bowl, combine shrimp with 1/2 teaspoon lemon zest, 1/8 teaspoon crushed red pepper flakes and 2 teaspoons chopped rosemary. Mix, cover and place in refrigerator.
  2. Cook pasta according to package directions.
  3. While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat. Once oil is heated, add minced garlic and allow to cook for 30 to 45 seconds. Add tomato halves and remaining lemon zest. Sauté for about 2 minutes.
  4. Add shrimp to skillet and cook for 2 to 3 minutes. Turn shrimp over and allow to cook through.
  5. Drain pasta, reserving 1/4 cup pasta water in a liquid measuring cup. Return the pasta to the pot and toss pasta with shrimp mixture and spinach. Add lemon juice to pasta water, stir and pour over shrimp pasta.
  6. Serve warm.

Makes 6 servings

Recipe contains: wheat, shellfish

Carb choices per serving: 3

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First Published: 08/29/2014
Last Reviewed: 09/02/2021

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If you want to make this a gluten-free dish try spinach or another gluten free pasta, or brown rice instead. It’ll be a shellfish pasta or stir-fry that’s sure to satisfy!

garlic lemon shrimp pasta label