Shrimp and Spinach Pasta

If you’re a pasta fan, spruce up the dish with some flavor-enhancing, uber nutritious ingredients like shrimp and spinach! When you eat pasta by itself, you’re diving into a bowl of carbohydrates. That’s not always a bad thing. Carbs boost your energy levels and come in handy before a tough workout. However, if you want to crank up the nutritional value in your scrumptious bowl of noodles, you can’t go wrong with some protein and vitamin-rich leafy greens.

Plump shrimp offers chewy, protein-packed texture that tastes amazing when paired with flavorful garlic. Spinach leaves are cooked until wilted, delivering a silky texture that simply melts in your mouth. Equally delicious with noodles, this shrimp and spinach pasta is simple, tasty, and a guaranteed hit at dinnertime!

Shrimp and Spinach Pasta

Shrimp and Spinach Pasta

Yields: 6 servings | Calories: 314 | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 122mg | Sodium: 557mg | Carbohydrates: 47g | Fiber: 5g | Sugar: 7g | Protein: 25g | SmartPoints: 8


  • 10-ounces whole grain fettuccine noodles
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 pound raw shrimp, shelled and deveined
  • 2 cups (loosely packed) baby spinach
  • 3 cups marinara, no sugar added


Boil pasta according to package directions, until al dente, drain and set aside.

Add olive oil and garlic to a large skillet and cook over medium-low heat for about 1 minute, or until fragant.

Add shrimp and spinach and cook for 3-5 minutes, until shrimp is pink and spinach is wilted. Stir in marinara and cooked noodles, toss to combine. Increase heat to medium and cook for 1-2 minutes, until heated through.


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