I was cleaning out my freezer last month when I discovered a forgotten bag of shrimp tucked behind some frozen peas. With a busy evening ahead and hungry mouths to feed, I decided to throw together something quick using pantry staples. What emerged from that spontaneous experiment became an instant family favorite—a creamy, garlicky pasta dish that feels indulgent yet comes together in minutes.
This recipe has saved countless weeknights in my household when time was short but appetites were large. The combination of plump shrimp swimming in a rich garlic butter sauce with wilted spinach creates a balanced meal that satisfies both comfort food cravings and nutritional needs. You’ll appreciate how the spinach subtly melts into the sauce, adding vibrant color and extra nutrients without overpowering the delicate seafood flavors. For another quick family favorite, try our crispy ground beef and potato hash that’s equally satisfying.
Recipe Overview
Cuisine: Italian-American Fusion
Category: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
What You’ll Need
When shopping for this dish, I’ve learned that quality ingredients make all the difference. For the shrimp, I look for wild-caught varieties when possible—they tend to have better texture and flavor. Frozen shrimp works perfectly here too; just thaw them overnight in the refrigerator or under cold running water. For the spinach, either fresh bunches or pre-washed bags will work, though I find the pre-washed saves valuable prep time on busy evenings.
You’ll want a good skillet or sauté pan with enough surface area to cook the shrimp in a single layer without crowding. A pair of trustworthy kitchen tongs makes handling the shrimp much easier, and a microplane or garlic press ensures your garlic is finely minced for maximum flavor distribution. Don’t stress about having specialty equipment—this is very much a adaptable, forgiving recipe that works with basic kitchen tools.
INGREDIENTS
I still remember the first time I made this dish—I accidentally added the spinach too early and ended up with mushier greens than intended. Through trial and error, I’ve perfected the timing. Now I always prep everything before heating the pan, which makes the cooking process smooth and enjoyable rather than frantic. Having your ingredients measured and ready transforms this from a stressful weeknight rush to a calm, therapeutic cooking experience.
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup chicken or vegetable broth
- 1/4 cup white wine (optional)
- 5 ounces fresh spinach
- 2 tablespoons lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 8 ounces linguine or spaghetti
- 1/4 cup grated Parmesan cheese
PREPARATION
From experience, the most common mistake when making shrimp scampi is overcooking the shrimp. They continue cooking slightly after being removed from heat, so I take them out just when they turn pink and opaque. Another tip—don’t skip patting the shrimp dry before cooking. Excess moisture prevents that beautiful sear and can make the sauce watery. What works for me is arranging all my prepped ingredients in small bowls near the stove, creating my own little mise en place station. For more kid-friendly meal prep ideas, check out our mess-free peanut butter and jelly oat cups that toddlers love.
- Cook pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
- Pat shrimp dry with paper towels and season with salt and pepper.
- Heat 2 tablespoons butter and olive oil in large skillet over medium-high heat.
- Add shrimp and cook 1-2 minutes per side until pink. Remove and set aside.
- Reduce heat to medium, add remaining butter and garlic. Cook 30 seconds until fragrant.
- Pour in broth and wine (if using), scraping up browned bits. Simmer 2 minutes.
- Add spinach and cook 1-2 minutes until wilted, stirring frequently.
- Return shrimp to pan, add lemon juice, red pepper flakes, and parsley.
- Add drained pasta and toss, adding reserved pasta water as needed to create sauce.
- Stir in Parmesan cheese, adjust seasoning, and serve immediately.
NUTRITION INFORMATION
- Calories: 425 per serving
- Protein: 28g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 3g
- Sugar: 2g
Choosing the Right Shrimp
When selecting shrimp for this garlicky shrimp scampi, I’ve found that size matters more than you might think. Medium to large shrimp (31-40 count per pound) work beautifully because they’re substantial enough to stand up to the robust garlic sauce without becoming tough. I typically buy frozen raw shrimp with the shells on—they’re often fresher than “fresh” shrimp at the counter since they’re frozen immediately after harvesting. Thawing them properly is crucial; I place them in a bowl in the refrigerator overnight or, in a pinch, submerge the sealed bag in cold water for about 30 minutes.
If you’re concerned about sustainability, look for certifications like Marine Stewardship Council or check the Seafood Watch recommendations. Farm-raised shrimp from responsible operations can be an excellent choice too. Around here, we’ve found that shrimp from the Gulf or Ecuador often have particularly good flavor and texture for dishes like this one.
Garlicky Shrimp Scampi with Wilted Spinach Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Garlicky Shrimp Scampi with Wilted Spinach Recipe!
Nutrition Information
Perfecting the Garlic Sauce
The garlic sauce is truly the heart of this dish, and getting it right makes all the difference. I’ve learned that gently toasting the garlic in the butter and oil until it’s fragrant but not browned creates the most complex flavor. If the garlic burns, it turns bitter, so maintaining medium heat is essential. The combination of butter and olive oil gives you the best of both worlds—the rich flavor of butter with the higher smoke point of oil.
When you deglaze the pan with broth and wine, those browned bits from cooking the shrimp dissolve into the sauce, adding incredible depth. If you prefer not to use wine, simply increase the broth and add an extra squeeze of lemon juice. The acidity balances the richness and keeps the dish feeling light. One thing I’ve noticed—the sauce will seem thin at first but thickens beautifully when you add the pasta and cheese.
Adapting for Dietary Needs
This recipe adapts wonderfully to various dietary preferences. For a dairy-free version, substitute the butter with vegan butter or additional olive oil, and omit the Parmesan or use a plant-based alternative. Gluten-free pasta works perfectly here—I particularly like brown rice or chickpea varieties for their texture. If you’re watching sodium, use low-sodium broth and reduce or eliminate the added salt, relying instead on the natural flavors of garlic, lemon, and herbs.
To boost the vegetable content even further, I sometimes add sliced mushrooms with the garlic or toss in some cherry tomatoes during the last minute of cooking. The beauty of this recipe is its flexibility—once you master the basic technique, you can customize it endlessly based on what’s in season or what your family prefers. If you’re looking for another versatile breakfast or brunch option, our homemade blueberry cinnamon rolls are always a crowd-pleaser.
FREQUENTLY ASKED QUESTIONS
Can I make this garlicky shrimp scampi ahead of time?
This dish is best served immediately, but you can prep components in advance. Have the shrimp cleaned and seasoned, the garlic minced, and the spinach washed. The actual cooking takes just 10 minutes when everything is ready.
What if I don’t have fresh spinach?
Frozen spinach works in a pinch—thaw and squeeze out excess moisture thoroughly before adding. The texture will be slightly different, but the flavor remains delicious.
How do I prevent the shrimp from becoming rubbery?
Cook them just until they turn pink and opaque—they continue cooking in the residual heat. Overcooking is the main reason shrimp become tough.
Conclusion
This garlicky shrimp scampi with wilted spinach has earned its place as one of our most-requested weeknight meals. It delivers restaurant-quality flavor with minimal effort and uses ingredients you likely already have on hand. The combination of succulent shrimp, aromatic garlic, and nutrient-packed spinach creates a meal that feels both comforting and nourishing. I hope this recipe brings as much joy to your table as it has to mine.
If you try this recipe, I’d love to hear how it turned out for you! Share your creations with me on social media or leave a comment on the blog. For more quick dinner inspiration, check out my collection of easy seafood pasta recipes that are perfect for busy evenings.