Shrimp Pasta with Tomatoes, Lemon and Spinach

I wish I could replace the inside of my mouth with this.

AND, I’m just now figuring something out. I think angel hair pasta might be my favorite pasta in the entire world, including Vermont. I dunno, something about the thinness, the slipperiness of it, how evenly it gets coated by sauces, how much of it you can get in your mouth at one time, and ohhh, the fact that it’s called ANGEL. HAIR. I mean really, does that not beg for a classic Bev wig joke or what? I’ll wait for the end of this post to make it though. Long after you’re gone.


I’m acting like this is the first time I’ve ever eaten angel hair, and it’s totally not. Aaron made it with a meat sauce the other night and I nearly lost the last of my now three marbles. Angel hair should run for president. OF HEAVEN.

I keep typing “angle” hair.


BUT, I think this is my favorite way to eat the angel hairs. Super rustic-like with lots of sautéed garlic (have you noticed how much better I’m getting about the accent thingy?), lemony shrimp, HERBS.

Omg, you guys. Speaking of, I’ll have to show you my garden later. OOC.*

A lil’ bit o’ crushed red pepper for a smidge of heat. Lightly sautéed cherry tomatoes from the garden in all that garlic and lemon zest. Hoooooly. Tossed with angle, I MEAN ANGEL hair pasta and olive oil and pasta water and baby spinach and seared shrimp and OH AWESOME I’m now down to two flippin’ marbles.



. . . One.

Someone send an ambulance.

Okay so I’m leaning towards an angel hair Pulp Fictiony blunt bob. Or wait, no! RAPUNZEL.

Shrimp Pasta with Tomatoes, Lemon and Spinach:

What it took for 2:

* 1/2 pound extra large shrimp, thawed, peeled and deveined
* 2 tsp lemon zest, divided
* 1 pinch crushed red pepper
* 1 sprig fresh thyme, leaves removed and chopped
* 1 sprig fresh oregano, leaves removed and chopped
* 2 basil leaves, torn
* 2 Tbs. extra-virgin olive oil
* 2 cloves garlic, minced
* 1 cup cherry tomatoes, halved
* 4 cups baby spinach
* 2 Tbs. lemon juice (or more!)
* 1/2 pound angel hair pasta
* coarse salt and freshly ground pepper

On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.

*out of control

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114 Responses to Shrimp Pasta with Tomatoes, Lemon and Spinach

  1. Ali @ Gimme Some Oven June 12, 2012 at 8:17 am #
    Love angel hair pasta!!! I always used to beg my mom to buy it as a kid. Anything "angelic" seemed soooo much more exciting than spaghetti during trips to the grocery store... :) This looks FABULOUS!!!
  2. Laurie {Simply Scratch} June 12, 2012 at 8:18 am #
    Want. Me. Some. Of. This!
  3. Stephaie @ Eat. Drink. Love. June 12, 2012 at 8:44 am #
    I love angel hair pasta too and it's perfect to use for this light pasta dish! I'll take a ton of extra lemons on the side!
  4. Rebecca Walker June 12, 2012 at 9:00 am #
    Great post. You had me at Angel Hair and Shrimp. The rest was just sauce--yummy sauce.
  5. Megan @ Country Cleaver June 12, 2012 at 9:13 am #
    I iz wantz theees rit meow. Seriously woman you are slaying me with this. And I'm not even a huge shrimp fan - but this. THIS has me singing some praises.
    • dirk digler July 23, 2013 at 5:44 pm #
      I would think the herbs and lemon zest you sprinkle on the shrimp would burn. No? And what about the garlic? 4:30 seconds medium high heat on what looks to be a stainless pan, doesn't the garlic go past golden brown? I must be missing something. It looks great, I just don't see how it works.
      • Bev Weidner July 23, 2013 at 6:44 pm #
        Naw, they really don't burn! It's such a quick sear, they crisp up a little, but nothing past that. And the garlic; once you bloom it for a little bit, you add the liquid and it keeps the garlic from burning. Just like in a regular sauce. Let me know how it turns out for ya!
  6. Alison @ ingredients, Inc. June 12, 2012 at 9:32 am #
    fabulous! I am putting this on my menu this week! Hope your summer is great xoxoxo
  7. Sini June 12, 2012 at 9:34 am #
    This looks delicious!
  8. Amy June 12, 2012 at 10:03 am #
    You are speaking my language, sister! And in other news, isn't it tragic how much spinach you start off with, and then waaaaiiiiit! Come back! It wilts. Just like that. Poof. Gone.
  9. teresa June 12, 2012 at 10:23 am #
    This is the perfect pasta dish Bev! Your pictures are amaZing! Missing you girls in Seattle like CRAZY! Loved following all of your FUN from over here on Bainbridge Island! You girls ROCKED the city! Hugs from the Northwest! xo
  10. Heather June 12, 2012 at 10:31 am #
    i heart angel hair too (totally just typed angle hair...) and rice noodles - the skinny noodles are SO the new black
  11. Tracey June 12, 2012 at 10:57 am #
    Yum! I make a dish very similar to this from The Barefoot Contessa (Ina Garten of course). I LOOOVEEE it!! :)
    • Carol December 1, 2012 at 9:16 am #
      Tracey -- I make Ina's, too, but adding spinach sounds marvelous!
  12. anju June 12, 2012 at 10:57 am #
    love your blog and love your writing :)
  13. Averie @ Averie Cooks June 12, 2012 at 11:23 am #
    Looks beautiful, Bev! I can't eat shrimp but wish I could!
    • Jennn June 13, 2012 at 8:09 pm #
      I bet it would be good with chicken, too.
  14. Deanna B. June 12, 2012 at 12:19 pm #
    Looks fabulous. Angel hair and pesto and I'm pretty much in heaven. Or at least standing at the pearly gates begging to be let in.
  15. Katie June 12, 2012 at 1:09 pm #
    Replace the inside of your mouth with a food?! You need to figure out how to do that and let me know how to make that a reality.
  16. Cassie June 12, 2012 at 1:53 pm #
    looks amaaaazing.
  17. Erin @ Dinners, Dishes, and Desserts June 12, 2012 at 3:32 pm #
    This looks incredible! I think I might have everything to make this in the house too!
  18. Jo Ann June 12, 2012 at 5:52 pm #
    Tomorrow night's supper here in Fayetteville, Bev...looks absolutely yum!
  19. Stephie @ Eat Your Heart Out June 12, 2012 at 7:54 pm #
    This is definitely my kind of pasta!
  20. Julie @ Table for Two June 12, 2012 at 8:54 pm #
    love how simple and easy this is to throw together. haha i love your description of angel hair..slipperyness!
  21. Marina {} June 12, 2012 at 11:04 pm #
    Are you freaking kidding me? My darling hubby hates shrimp. So I never make it. You are just taunting me, Bev ;)
  22. shelly (cookies and cups) June 13, 2012 at 7:09 am #
    I am all over this pasta...this is straight happening in my house tonight.
  23. Chung-Ah | Damn Delicious June 13, 2012 at 7:54 am #
    Great dish, Bev! This looks perfect to whip up on a weeknight, yet fancy enough to make when you have company over.
  24. Karriann June 13, 2012 at 11:30 am #
    This. in. my. mouth. now. "Spice it Up"
  25. HeatherChristo June 13, 2012 at 12:08 pm #
    Oh Bev. This looks so freaking good. Garden pictures puhleeeeaseee!
  26. Jennn June 13, 2012 at 8:08 pm #
    Found this via Pinterest. We just happened to have shrimp planned for tonight when I saw this pinned so we quick ran out and got the spinach and tomatoes. It was divine!! Well done. We gorged ourselves.
  27. FramedCooks June 14, 2012 at 8:42 pm #
    Wow, I don't know what looks more delicious - the pasta or your stunning pictures! Just plain gorgeous. Thanks for the recipe!
  28. Monique June 16, 2012 at 12:02 am #
    YOU ARE AMAZING! All my marbles were lost, and my computer is irreparably damaged from all the drool that leaked onto my keyboard!!! How do you ensure that the shrimp is very tender? For some reason every time I cook it I get a tough texture that isn't too great. Also can you do a post on your photography?! IT. IS. TO. DIE. FOR!!! (How many exclamation points can I use in one comment?!)
  29. Aly June 17, 2012 at 9:35 pm #
    This looks yummy and perfect for the warming weather :)
  30. Bee, Rasa Malaysia June 18, 2012 at 1:21 pm #
    This is exactly the dish that I ALWAYS order at Vie de France here. Loooove shrimp and all the combinations!
  31. Heather June 18, 2012 at 8:23 pm #
    I made this tonight and it was FAB!!! I love to cook, but I tend to go overboard - too fancy/involved for every night. Moving in with my boyfriend soon and I need quick, yet delicious meals to make for us so he doesn't get bored with dinner - I tend to eat the same things for days living alone. So my point it - this is a delicious, good enough for entertaining, yet perfect, quick weeknight meal that is going on my list! For those that don't like shrimp, medallions of chicken would work perfectly as a substitute - may have to adjust the timing a little.
  32. Sarah July 6, 2012 at 7:41 pm #
    That looks really, super delicious.
  33. Sam @ My Carolina Kitchen July 9, 2012 at 5:15 am #
    I saw your divine shrimp with angel hair pasta on Providence Ltd on Sunday and want to drop by for a closer look at this fabulous dish. It's perfect for our summer heat. Sam
  34. Golden Light July 9, 2012 at 3:41 pm #
    Simply delicious...try it. This is a receipt work keeping. Thanks!
  35. Brooke July 26, 2012 at 2:42 am #
    This was TO DIE FOR. Kinda pricey but a lot of that has to do with the fact that we're on a military base in S. Korea so everything is a little more expensive :/ Grated fresh Parmesan on top makes it that much better!
  36. Tiffany July 28, 2012 at 2:54 pm #
    How many servings does this recipe make?
    • Bev Weidner July 28, 2012 at 2:54 pm #
      Roughly two!
  37. Tiffany July 28, 2012 at 4:14 pm #
    Thanks bev ;).
  38. Rory August 3, 2012 at 10:03 pm #
    I made this for my girlfriend tonight served with a sauvignon blanc. It was big hit. I followed your recipe fairly closely except I cooked some of the wine in the pan for the sauce instead of the pasta water and squeezed in a whole lemon. I also used 6 cloves because she's a garlic junkie. Thanks for the recipe!
    • Bev Weidner August 5, 2012 at 8:23 am #
      I'm so glad you guys liked it! And wine in the pan? Um, YES. Thanks for letting me know!
  39. Ali August 14, 2012 at 7:39 pm #
    Apparently, this also makes a delicious soup... I have to keep the sauce separate (due to kids not liking things actually touching, heaven forbid!) and my hubs forgot the leftovers were sauce...and ate it as soup! I laughed so hard and he felt very sheepish. I thoroughly enjoyed it as sauce, esp with white wine in the pan. Thanks, Bev!
  40. Lindsay Grounds August 26, 2012 at 6:41 pm #
    Wow, looks divine! When you say "add garlic and bloom 30 seconds," what does bloom mean? How do I do that? Thanks!
    • Bev Weidner August 27, 2012 at 8:53 am #
      Hi, Lindsay! I just mean to sauté! Bloom just means to make fragrant, and since garlic only needs a few seconds to become fragrant before burning, I call it blooming. Thanks for asking!
  41. Lesa September 6, 2012 at 7:26 pm #
    This pasta delicious and, oh so fresh!! I love the addition of fresh ingredients, with cherry tomatoes, garlic, and spinach. This recipe is going in my recipe box!!
  42. Gwen @SimplyHealthyFamily October 1, 2012 at 8:17 pm #
    Your hilarious! So glad I found this on Pinterest and can now follow your blog. I am making this tonight, as in right now as in can't wait to stuff my face. It's been a really long day so I thank you for this recipe. *perfect. ;)
  43. Anonymous October 14, 2012 at 6:59 pm #
    this is good.. thank you...
  44. Nicole October 18, 2012 at 8:00 pm #
    Found this recipe on pinterest and my husband decided to tackle it while I was studying for a math exam. It was FANTASTIC! We made do with what we had in the house(canned tomatoes, frozen spinach, dried herbs & lemon juice). This recipe is an absolute keeper! It was a good break from studying!
  45. Jessica November 1, 2012 at 12:14 am #
    Just made this...I'm soooo happy with it! It really is heaven! This will stay in weekly rotation.
  46. Anonymous November 28, 2012 at 7:11 pm #
    Made this tonight, it was amazing! I didn't have fresh tomatoes on hand and used diced can tomatoes, AMAZING fresh and light flavor, can only imagine how yummy it would be with fresh.
  47. Emily November 30, 2012 at 6:19 pm #
    OMG!!!! I just made this tonight and It is the best shrimp dish I have ever cooked. My 88 yr old grandfather said it is better than chocolate, the highest compliment he can give food wise. Thank you for posting this recipe. I added about a Tbsp of pinot grigio and a tsp of butter, but other than that followed the recipe to a the letter.
  48. Mike December 1, 2012 at 2:38 pm #
    Sorry. Any recipe that has garlic in the pan for 2 minutes is a bad recipe. Can you say "bitter?"
  49. Megan December 2, 2012 at 5:00 pm #
    Glorious sauce?.... What sauce? Made this for dinner tonight and it was so-so. Don't think I'll add this to the recipe book but it was worth a try.
    • Bev Weidner December 2, 2012 at 5:24 pm #
      I'm so sorry it wasn't saucy enough! I remember it being rather thin from the pasta water and the juice from the tomatoes. But I do thank you for letting me know what you thought!
  50. Angie January 12, 2013 at 7:23 pm #
    This was brilliant! I used lime because I don't like lemon (I'm weird). I had leftover scallops in the freezer so I added that. I also slow roasted some tomatoes for a couple hours and added those. Yum and thanks for the amazing recipe!
  51. Norma January 27, 2013 at 7:23 pm #
    I can't wait to try this recipe. It reminds me of a dish I had at the Taj Mahal in AC. Theirs had lump crab meat as the main seafood in it and just a few shrimp. Heaven!!!
  52. Ally January 28, 2013 at 12:07 pm #
    Found this recipe last week and tried it out for supper tonight. My husband nearly stabbed my hand trying to get at the last bits in the serving bowl! Followed the recipe as given. Lots of yummy, lemony sauce if you add pasta water and lemon juice as instructed. Absolutely delicious! Thanks so much! Will be reading your blog from now on.
  53. Jess @ Crunchy Hot Mama January 28, 2013 at 5:07 pm #
    This look deelicious!! I'm thinking I'll sub spaghetti squash for the pasta, since we don't do grains anymore. This recipe couldn't come at a better time! I was craving shrimp for dinner and this will be perfect for tonight, thank you :)
  54. Donna February 3, 2013 at 6:17 pm #
    This was awesome! We just made it for Super Bowl . I just ordered the dr. Oz. red palm oil, looking for a dish I could use it where it is reddish in color. I doubled the recipe and used 4 T to begin with the the end used it as the sauce with 2T cornstarch to thicken up a bit... What a delight and great fresh ingredients...healthy tasting. We also use dream field black box pasta....the meal was to die for. I found your recipe on pinterest this morning......led me to your have amazing recipes. Thanks for sharing......
  55. Donzie February 15, 2013 at 9:33 am #
    Honestly, when you said "I wish I could replace the inside of my mouth with this." I thought it was funny, but brushed it off as an exaggeration. But you were absolutely right! This dish is HEAVEN! I made it last night for the first time, and it came out perfectly. I have some leftovers today, and honestly, I think I will be sad as soon as the final bite is done! Kudos to the artist... this is one special treat! DEFINITELY going to check out your other recipes! Can't wait!
  56. Becky Emmons March 10, 2013 at 9:18 pm #
    The recipe sounds great, the pictures look great, but this has got to be the *funniest* food writing I've ever read! Laughed out loud the entire way through, and when I saved a copy of the recipe to my computer, I saved your entire blog post. No way the two can be separated. And I have grown to adore angle *angel* hair pasta, too. :-D I look forward to making this recipe!
  57. Christina March 11, 2013 at 7:31 pm #
    It was waaaay good! Tonight, I am making it for again. Thanks for sharing!
  58. Anonymous April 10, 2013 at 8:29 pm #
    So delicious! !!!! Thanks for the recipe
  59. Lem April 29, 2013 at 9:59 pm #
    This was soo delicious!! I forgot to save my pasta water, but just used a little regular water and the lemon juice. I wish I would have read the comments about using white wine. That sounds great!
  60. Skip May 20, 2013 at 11:04 pm #
    Downloaded Pinterest today and found this recipe. Family loved it. Next time I'll add a little more of the herbs, garlic and lemon juice.
  61. Anonymous June 11, 2013 at 7:30 pm #
    Made this tonight, the family loved it!
  62. Ashley June 13, 2013 at 3:28 pm #
    Just made this tonight and it was delicious!
  63. Paulo Patullo Neto June 17, 2013 at 10:46 pm #
    I did today here in my house (in Brazil) and it's fabulous. I recomend.
  64. lisa July 17, 2013 at 3:26 pm #
    just wanted to say I made this a few days ago for my very picky boyfriend and he is in LOVE with it. it was a perfect summer pasta, very light and fresh! didn't change one thing to the recipe, it's flawless!
  65. Joan September 18, 2013 at 1:47 pm #
    I am having this for dinner tonight. The only thing I may add to it will be a little chive cream cheese along the with parmesan cheese while I toss it. My husband is a sauce person. It looks delicious.
    • Evelyn October 8, 2013 at 7:30 pm #
      Awesome, and it's gluten free and dairy free! A big plus for those of us who share food intolerances. Thanks, will make this again and add some wine!
  66. vanesss October 11, 2013 at 1:30 pm #
    I tried this last night and it came out amazing!!! Thankyou for sharing!
  67. Wendy October 30, 2013 at 11:53 am #
    I made this last night. It was really good but my pasta clumped up and unfortunately did not look as beautiful as your picture. Thank you so much for sharing. will definetly make it again :-)
  68. Andrea November 6, 2013 at 1:44 pm #
    This looks really great. Just wondering if it makes two good sized servings. I know I will want a heaping plateful!
  69. Donna December 4, 2013 at 6:37 pm #
    I have to tell you that my mouth watered when I read this recipe, and then...Wow! I made it, added some extra dried red peppers, and it was gobbled down by my loving husband. He loved this!!! I will be back for more. Thank you, Bev! My favorite aunt's name was Bev, so this site is especially sweet for me.
  70. Allison January 13, 2014 at 11:06 pm #
    I made this tonight but with a can of diced tomatoes and linguine (had both in the pantry)! I couldn't decide between lemon/garlic or tomato sauce and thought this recipe was a good combo. The lemon and tomatoes taste great!! The picture helped a lot. Thanks!
  71. Anonymous March 11, 2014 at 6:11 pm #
  72. Joan April 13, 2014 at 8:01 pm #
    Just made this. It was terrific! Thanks
  73. Stacy March 11, 2016 at 10:19 am #
    This is the Best recipe.. EVER! I make this every other week. I do cheat sometimes and not use fresh herbs but best if you can! Thanks for this!!
  74. Alex January 19, 2017 at 1:39 pm #
    I have been consistently making this recipe for the last 4 years (since I saw it on pinterest). It is one of my very favorite recipes and is definitely my go-to summer pasta recipe (even though I also enjoy it in the winter). Sometimes after I finish a bowl, I try to decide between another bowl of pasta or some ice cream. And I generally pick a second bowl of pasta over ice cream. It's that good!
  75. Sabrina B February 27, 2017 at 9:22 am #
    thank you for this recipe, love the lemon zest that you sneak in here, nice touch! Agree wholeheartedly about angel hair pasta, I use it in carbonara too, even if a thicker pasta like linguine is more traditionally used
  76. Danielle Stock April 11, 2017 at 2:32 pm #
    I going to make this tonight with a lemon and garlic orzo pasta from Pappardelles at like place!! Thanks for the recipe!!
  77. Deb July 13, 2018 at 8:02 pm #
    This was delightful! I tweaked this a bit, I used a combo of butter & olive oil and added some white wine to the sauce, the butter gave it additional body & the sauvignon blanc added a touch of complementary acidity to the lemon. I also added a sprinkle of feta at the end. I used a lot of lemon zest & lemon juice, it's one of my food groups, along with garlic & chocolate. This is a perfect summer pasta. Merci I
  78. Patty July 16, 2019 at 4:45 pm #
    I usually don’t leave reviews unless the recipe deserves five stars. I give this a ten! This recipe is a real keeper and can’t wait to make it again. My family loved it. Thank you for a wonderful recipe.
  79. Julie April 26, 2020 at 4:56 pm #
    I made this tonight. I added a half a stick of butter when I was wilting my spinach with the shrimp and tomatoes. Although tonight was amazing, I will also probably add white wine to the sauce. Definitely worth it to make!


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