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pasta with shrimp and spinach

Pasta with shrimp and Spinach

Erica Dinho
Course Main Course
Cuisine International
Servings 4 servings


  • ¼ cup olive oil
  • ¼ cup finely chopped shallots
  • 1 tablespoon minced garlic
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 pound large shrimp peeled and deveined
  • 1 pound Penne pasta
  • 2 cups of spinach
  • Zest of 1 small lemon
  • ½ cup petit frozen pea’s


  • Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and sauté until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
  • Meanwhile, cook the Penne in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • Drain the penne Add the Penne and spinach to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl, sprinkle zest over the pasta and serve.
Keyword pasta
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