This Shrimp with Spinach and Pasta is a spicy and satisfying meal with bold flavors that can be on your table in under 30 minutes. Juicy shrimp are cooked in a zesty tomato sauce then tossed with baby spinach and low carb pasta for a lighter Italian style dinner.
This recipe fits perfectly into a Weight Watcher's friendly lifestyle, offering a satisfying and flavorful pasta dish that won't throw off your points. It pairs especially well with my Air Fryer Frozen Green Beans for a quick and balanced meal that feels both light and filling.
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Why You'll Love This Recipe
Low carb friendly: you can enjoy pasta without the extra carbs.
Fast and easy: it comes together in under 30 minutes.
Full of flavor: every bite is bold, spicy, and satisfying.
Key Ingredients
Low carb pasta: an option that works well if you are watching carbs but still want a comforting bowl of noodles. I recommend Dreamfields Pasta (affiliate link).
Extra virgin olive oil: give the dish a rich flavor base.
Onion and Garlic: the foundation for building savory flavors.
Tomato paste and diced tomatoes: adds bright and concentrated tomato flavor to the sauce.
Chicken broth: loosens the sauce while adding flavor.
Italian seasoning, salt, pepper, red pepper flakes: brings in herb notes and the signature heat.
Large shrimp: cooks quickly and pairs well with spicy red sauces.
Baby spinach: adds nutrition and color while gently wilting into the sauce.
Ingredient Substitutions
- Use zucchini noodles or spaghetti squash instead of pasta.
- Replace chicken broth with vegetable broth or white wine.
- Swap shrimp with scallops or chunks of cod fish.
Recipe Variations
- Stir in ¼ cup heavy cream to make a creamy version.
- Add mushrooms or zucchini for more vegetables.
- Increase the red pepper flakes for extra heat.
Top Tips for Best Results
- Dry the shrimp with paper towels before cooking.
- Let the tomato paste cook a bit before adding liquid to deepen the flavor.
- Add the spinach at the very end so it stays bright and tender.
Storing Leftovers
Keep leftovers in the fridge in an airtight container up to 3 days. Reheat on the stove over low heat and add a splash of broth if the sauce thickens too much.
Serving suggestions
Serve this dish with Cheesy Italian Bread, or pair it with a cool and crisp Strawberry Spinach Salad. For dessert, try the Blueberry Almond Cream Tart.
More Recipes from HoneyB's Kitchen
- Spicy Grilled Baby Bok Choy
- Shrimp Caesar Salad
- Low Carb Chili Dog Casserole
- Zucchini and Mushrooms
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Shrimp with Spinach and Pasta
Equipment
- Wooden spoon
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Ingredients
- 8 ounces low carb pasta , cooked according to package instructions
- 1 tablespoon Extra virgin olive oil
- ½ medium onion , diced
- 4 large garlic cloves , minced
- 1 tablespoon tomato paste
- 14.5 ounce canned diced tomatoes
- 1 cup chicken broth
- 1½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 pound large shrimp , peeled and deveined
- 3 cups baby spinach
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions.
- While the pasta is cooking, heat 1 tablespoon oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes, stirring often until softened, about 3 minutes.
- Add the garlic and cook, stirring, for 1 additional minute.
- Stir in the tomatoes, broth, tomato paste, the oregano, red pepper flakes, salt, and black pepper. Simmer on medium low heat until the sauce thickens slightly, 8 to 10 minutes.
- Add the shrimp and spinach and cook, stirring, for 5 minutes, until the shrimp is just cooked through.
- Remove the shrimp mixture from the heat and add the drained cooked pasta to the sauce, tossing until well combined.
Rebecca Lopes says
I made this tonight and followed the recipe exactly as stated except I upped the red pepper flakes to a half of teaspoon. Also used whole wheat pasta. It was so good! We had to stop eating it. Served with a green salad and toasted ciabatta bread, it was the greatest!
Shelby Law Ruttan says
Hi Rebecca, Thank you so much! I see you didn't leave a star rating, would love if you would add that to your review. Thank you so much again, So glad you enjoyed the recipe! Shelby
Renee Paj says
This looks amazing Shelby! Dreamfield's pasta is pretty amazing too! I know my family would LOVE me if I made this for them for dinner one night! YUM!
Rebecca Lopes says
I made this recipe last night exactly as written except I upped the red pepper flakes to a half of teaspoon. It was excellent! Also used whole wheat pasta.Loved it!
Rae says
Hi Shelby! I found this recipe via Pinterest. It looks really good!! I am not a "regular cooker" and I have to follow recipes exactly and literally. Couple of questions: the recipe calls for adding "the tomatoes, wine, tomato paste" and I don't see these items listed in the ingredients. What amount do I need of each of these items? Thanks so much for your help!
Rachel
Shelby says
Hi Rae! I have updated the recipe. My bad! I just automatically typed what I saw not what I used and missed the tomatoes! lol I used chicken broth instead of wine as I don't have white wine in the house too often. Either would be good!
Rae says
Thanks Shelby! I can't wait to try this out... 🙂
Kathleen says
Looks delicious! I hear you about a blogging slump!
Shelby says
Thanks Kathleen!
Ruth Daniels says
We seem to have been in a rut of repeats ourselves... all delicious - but not necessarily worth repeating. That said, you've made a variation on one of my favorite pastas. Thanks for sharing your shrimp Diavolo with Presto Pasta Nights. It just might be what's on our table tonight.
Shelby says
Grumpy hates it when I get in a "repeat rut" but until he starts cooking himself he has to deal with it until I get inspired. ha ha. Hope you enjoyed if its what you made!
bellini says
Good for you for sticking to the plan Shelby. Pasta is definitely versatile and this dish looks delish.
Shelby says
Thanks Val!
Katie's blog says
Looks yummy!! My mother in law made the same thing last night for diner!
Shelby says
Thanks Katie, it was yummy! 🙂 It was a nice change from the alfredo type sauces that Grumpy prefers and we will definitely have it again.