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Rosemary Shrimp with Spaghetti

 Rosemary Shrimp with Spaghetti
“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
4 ServingsPrep/Total Time: 30 min.


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


  • Cook spaghetti according to package directions.
  • Meanwhile, in a large nonstick skillet, cook the shrimp, garlic and
  • rosemary in oil over medium heat for 4-5 minutes or until shrimp
  • turn pink. Add spinach; cook and stir until spinach is wilted.
  • Drain spaghetti; add to the pan. Stir in the lemon juice, salt and
  • pepper; heat through. Sprinkle with feta cheese; remove from the
  • heat. Cover and let stand for 3-5 minutes or until cheese is melted.
  • Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 349 calories, 7 g fat (2 g saturated fat), 142 mg cholesterol, 366 mg sodium,

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Rosemary Shrimp with Spaghetti (continued)

Nutritional Facts: 46 g carbohydrate, 8 g fiber, 29 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.