Shrimp and Spinach Pasta

Name: Shrimp and Spinach Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 2 teaspoons garlic powder; 3 tablespoons white wine; 1 teaspoon pepper; 1 cup frozen shrimp; spinach leaves; ½ cup zucchini; ½ cup tomatoes; 1 -2 tablespoon sriracha chili sauce (to taste); 1 ½ cups cooked vermicelli

Eats Now Editorial Team · 149 kcal · Seafood

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Shrimp and Spinach Pasta – a delicious recipe with butter, garlic, white wine, pepper, frozen shrimp, spinach leaves. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

3 tablespoons butter
2 teaspoons garlic powder
3 tablespoons white wine
1 teaspoon pepper
1 cup frozen shrimp
spinach leaves
½ cup zucchini
½ cup tomatoes
1 -2 tablespoon sriracha chili sauce (to taste)
1 ½ cups cooked vermicelli

1
Start boiling noodles.
2
Put butter, wine, garlic and pepper in pan and turn on to medium heat.
3
Wait for all to be mixed then add shrimp and veggies.
4
Once everything is soft, turn heat up a bit and add sriracha sauce.
5
add noodles.
6
stir until it is all coated and the liquid has become a sort of paste.
7
Add more sriracha sauce if desired.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons butter, 2 teaspoons garlic powder, 3 tablespoons white wine, 1 teaspoon pepper, and more.

Yes, Shrimp and Spinach Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
149 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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