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Lemon Pasta with Shrimp on a Spinach Bed


A nice couples dinner. Comes together quickly and can be easily doubled. Fresh spinach can be substituted for the frozen - just use a bag of baby spinach.

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Rate this recipe 4.3/5 (24 Votes)


  • 8 large shrimp, peeled and deveined
  • olive oil - divided
  • salt and pepper
  • 1/4 pound very thinly sliced prosciutto
  • 1 very small onion (or a 1/4 of a medium one) finely diced
  • 5 large garlic cloves, minced
  • 1 bag frozen chopped spinach, defrosted and squeezed of excess water
  • 3 Tbs butter
  • 1 large lemon, zested and juiced
  • 1/3 package of Angel Hair (or enough for two servings - eyeball it), prepared and kept warm
  • 1/3 - 1/2 cup reserved pasta cooking water
  • parmesan, grated; amount to taste (about 2 teaspoons per serving or it's too much)



Step 1

1. Preheat oven to 400.

2. Line two rimmed baking sheets with tin foil.

3. Drizzle olive oil (about 1 teaspoon - not too much) on one sheet and lay the prosciutto in a single layer.

4. Spread shrimp on the second sheet and drizzle with about 2 teaspoons olive oil. Sprinkle on salt and pepper to taste and toss to combine. Re-spread into a single layer.

5. Place both pans in the oven and bake for about 8-10 minutes. You want the prosciutto crisp and the shrimp just cooked. Remove from oven and set aside.

6. In a large skillet over medium heat, warm 3 tablespoons olive oil. Add the onion and saute for roughly 10 minutes. You want the onions well caramelized and browned. Add three cloves minced garlic during the last 2 minutes.

7. Add the spinach and cook stirring for several minutes. Add salt and pepper. Turn heat to very low - you are just keeping it warm.

8. In a second skillet over medium heat, heat 1 tablespoon olive oil and the butter until butter is melted. Add the remaining two cloves of minced garlic and saute for a minute or so. Don't let the garlic burn.

9. Add the lemon juice and zest and reserved pasta cooking water. Bring to a low simmer. Crumble the prosciutto and add to sauce. Add pasta and toss until well combined. Taste and add salt and pepper as needed.

10. Spread about a half of the spinach in a circle on each plate. Top with the pasta. Top the pasta with the shrimp and sprinkle on the parmesan. Serve and enjoy!

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