Shrimp Spaghetti for Two

"Spinach is the secret ingredient in this shrimp pasta. It adds fibre and nutrients to the dish, and pairs well with the lemon and garlic flavours." Another good looking on paper recipe, we'll give this a try soon. Stated Nutritional Information: Per 2 cups (500 mL) Calories 510 Fat 22 g Saturated Fat 3 g + Trans Fat 0 g Cholesterol 155 mg Sodium 480 mg Carbohydrate 51 g Fibre 8 g Sugars 5 g Protein 31 g

From Chef dougb

Updated Mar 30, 2026

Ingredients

2 cups

Baby spinach
1 cup

Basil leaves, fresh
1

Garlic clove, roughly chopped
2 Tbsp

EVOO
Lemon zest from 1 lemon
2 Tbsp

Lemon juice
2 Tbsp

Walnuts, toasted
2 Tbsp

Parmesan cheese
Pinch of salt (1/8 tsp)
100 g

Spaghetti, fibre-enriched
½ cup

Water from pasta cooking
1

Shallot, finely chopped (sub with 1/4 cup chopped onion)
2

Garlic cloves, minced
150 g

Shrimp, shelled and deveined

Prep
Cook
Servings: 2
Effort: Mid
Tags: —

Directions

Bring a large pot of water to boil.
Combine 1 cup of the spinach, basil, chopped garlic clove, EVOO, lemon zest, lemon juice, walnuts, cheese and salt in a food processor or blender. Set aside.
Cook spaghetti per directions. Save 1/2 cup of the water after 3-4 minutes of cooking.
Add cooking water to blender and blend until smooth.
Heat a large non-stick pan over med-low. Add EVOO.
Add shallot and remaining 2 cloves of garlic and cook, stirring occasionally, until transparent (2-3 minutes).
Add shrimp and cook about 2 minutes per side until pink.
Toss in remaining 1 cup of spinach and the blended sauce.
Drain pasta while al dente and toss into pan with shrimp mixture.
Serve hot.

Chef's Thoughts

This is a very good dish, and so different from our usual dishes lately. Made this per the recipe, but left out the cheese and used 1 Tbsp dried basil vs. fresh leaves. Used regular spaghettini, also. Our only complaint? There wasn't enough for leftovers!

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