Spaghetti Scampi e Spinaci is a go-to in my kitchen. It’s quick, flavorful, and tastes like something special. The tender shrimp, fresh spinach, and sweet cherry tomatoes blend perfectly with a creamy pesto sauce. It’s one of those meals that feels fancy but comes together in under 30 minutes, making it perfect for busy nights or when you just want something delicious without the effort.
Spaghetti Scampi e Spinaci works year-round, but it’s especially popular in the warmer months thanks to the fresh spinach and tomatoes. It’s also great for special occasions or casual gatherings, offering that perfect mix of simple and elegant.
By the way, even kids like spinach if you incorporate it into really good meals, like this one. Or like spinach stuffed chicken - that always works as well in my family!
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📖 Recipe
Spaghetti Scampi e Spinaci Recipe
Spaghetti Scampi e Spinaci is a go-to in my kitchen. It’s quick, flavorful, and tastes like something special. The tender shrimp, fresh spinach, and sweet cherry tomatoes blend perfectly with a creamy pesto sauce. It’s one of those meals that feels fancy but comes together in under 30 minutes, making it perfect for busy nights or when you just want something delicious without the effort.
Ingredients
- 1 pound spaghetti
- 1 pound raw shrimp, peeled and deveined
- 1 pint cherry tomatoes, halved
- 4 ounces fresh spinach
- 1 cup heavy cream
- 1 onion, diced
- 1 head of garlic, minced
- 2 tablespoons green pesto
- Salt and pepper to taste
- Parmesan cheese for topping
Instructions
- Follow the package instructions for your preferred pasta.
- Wash and chop your onions, mince your garlic, and halve the cherry tomatoes.
- Heat olive oil in a large pan. Add the diced onions and cook until lightly browned (about 3-5 minutes). Then, add the minced garlic and cook until fragrant (about 1 minute).
- Add the peeled shrimp to the pan and cook until light pink and cooked through (about 5 minutes). Season with salt and pepper.
- Stir in the pesto until well combined. Add the heavy cream and simmer for a few minutes to let the flavors meld.
- Toss in the diced cherry tomatoes and simmer for 2 minutes. Then, add the spinach and cook for 3 more minutes, or until wilted. Remove from heat.
- Gently mix the cooked spaghetti with the flavorful sauce.
- Divide the pasta mixture among 4 serving bowls. Top with grated Parmesan cheese for a delicious finishing touch.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 533Total Fat: 27gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 211mgSodium: 835mgCarbohydrates: 47gFiber: 4gSugar: 7gProtein: 27g
Ingredients
- Spaghetti: Holds the sauce well and keeps things classic.
- Shrimp, peeled and deveined: The star of the dish—quick-cooking and flavorful.
- Cherry tomatoes, halved: Adds a sweet, juicy contrast to the rich sauce.
- Fresh spinach: For freshness and a pop of color.
- Heavy cream: Makes the sauce creamy without being too heavy.
- Onion, diced: Sweetens and deepens the flavor base.
- Garlic, minced: Adds a fragrant, garlicky punch.
- Green pesto: Gives the sauce a fresh, herby kick.
- Salt and pepper: Essential for balancing flavors.
- Parmesan cheese: The finishing touch that ties everything together.
See recipe card for quantities.
How to Make Spaghetti Scampi e Spinaci
Follow the package instructions for your preferred pasta. Wash and chop your onions, mince your garlic, and halve the cherry tomatoes.
Heat olive oil in a large pan. Add the diced onions and cook until lightly browned (about 3-5 minutes). Then, add the minced garlic and cook until fragrant (about 1 minute).
Add the peeled shrimp to the pan and cook until light pink and cooked through (about 5 minutes). Season with salt and pepper.
Stir in the pesto until well combined. Add the heavy cream and simmer for a few minutes to let the flavors meld.
Toss in the diced cherry tomatoes and simmer for 2 minutes. Then, add the spinach and cook for 3 more minutes, or until wilted. Remove from heat.
Gently mix the cooked spaghetti with the flavorful sauce. Divide the pasta mixture among 4 serving bowls. Top with grated Parmesan cheese for a delicious finishing touch.
Hint: When cooking shrimp, make sure not to overcook them. They only need about 3-5 minutes until they turn pink and opaque. Overcooked shrimp can get rubbery, so keep an eye on them!
Substitutions & Variations
Gluten-free: Swap the pasta for gluten-free spaghetti. I’ve done this, and the sauce still shines.
Vegetarian: Replace shrimp with sautéed mushrooms—they give the dish a nice, hearty feel.
Dairy-free: Use coconut cream instead of heavy cream, and be sure to pick a dairy-free pesto.
Kid-friendly: If your kids aren’t fans of spinach, try broccoli or peas. Works every time with mine!
Deluxe: For extra flavor, toss in sun-dried tomatoes or top with crispy onions and toasted pine nuts.
💭Crucial Success Tips
Make sure to simmer the cream and pesto together just long enough to let the flavors meld—about 3-4 minutes. This step is what brings the sauce together, making it rich and flavorful without being too heavy. Don’t rush it!
FAQ
Yes, just make sure to thaw them completely and pat them dry before cooking.
Absolutely! Fettuccine, linguine, or even penne will work well with this sauce.
You can skip the pesto or replace it with a tablespoon of fresh herbs like basil or parsley for a different flavor twist.
How to Store Spaghetti Scampi e Spinaci
Store leftovers in an airtight container in the fridge for 2-3 days. For best results, keep the shrimp separate when reheating. This dish doesn’t freeze well due to the cream sauce and spinach.
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