Menu

Rosemary Shrimp with Spaghetti

Add a Review
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Candace Havely

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 19, 2023

I came up with this recipe on a busy weeknight when I was pressed for time. Now it’s my go-to dish whenever I need a quick, nutritious meal. Serve this with garlic bread so you can scoop every last bit of goodness off your plate! —Candace Havely, Sterling, Colorado

Test Kitchen Approved

Rosemary Shrimp with Spaghetti

0 | 0 Reviews Add your review
Yield: 4 servings
Prep: 15 min
Cook: 15 min
Save Saved Saving print

Ingredients

  • 8 ounces uncooked white fiber or whole wheat spaghetti
  • 1 tablespoon olive oil
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 cups fresh baby spinach
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled feta cheese
Text Ingredients

Directions

  1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
  2. Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted.
  3. Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened.

Nutrition Facts

1-1/2 cups: 349 calories, 7g fat (2g saturated fat), 142mg cholesterol, 366mg sodium, 46g carbohydrate (2g sugars, 8g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Loading Popular in the Community
Loading Reviews