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Rosemary Shrimp with Spaghetti Recipe

Rosemary Shrimp with Spaghetti Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 8 ounces uncooked white fiber or whole wheat spaghetti
  • 1 tablespoon olive oil
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 2 cups fresh baby spinach
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup crumbled feta cheese


  • 1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup pasta water.
  • 2. Meanwhile, in a large skillet, heat oil over medium heat. Add shrimp, garlic and rosemary; cook and stir 3-4 minutes or just until shrimp turn pink. Stir in spinach; cook, covered, until slightly wilted.
  • 3. Add spaghetti, lemon juice, salt and pepper; toss to combine, adding reserved pasta water as desired. Sprinkle with cheese. Remove from heat; let stand, covered, until cheese is softened. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 349 calories, 7g fat (2g saturated fat), 142mg cholesterol, 366mg sodium, 46g carbohydrate (2g sugars, 8g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Reviews for Rosemary Shrimp with Spaghetti

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Reviewed Jan. 9, 2018

"This is wonderful! I've been making this since I saw it on your website a year ago, and it is now part of our regular rotation. My husband isn't a big fan of cooked spinach, so over time I have modified it to leave that out and add julienned peppers and halved cherry tomatoes. I also use the juice of one whole lemon instead of just 2T because we like a little more sauce. Definitely a keeper!"

Reviewed Sep. 20, 2017

"The house smelled so good! Followed recipe as is. Nice change from already or marinara."

Reviewed Aug. 6, 2017

"This was really good. My husband even raved about how good this was. Thanks so much for sharing this recipe. There was way too much spaghetti through. We used less spaghetti and there still too much spaghetti. I added 1/4 cup fresh basil and less than 1/4 cup fresh oregano leaves diced with the shrimp, garlic, olive oil, rosemary leaves"

Reviewed Jan. 10, 2017 Edited Jan. 31, 2017

"Loved this! easy to make, good flavor. Next time I will add 1/2 cup of heavy cream to finish. Also fresh cremini mushrooms. EDIT:. Made with the fried mushrooms and half cup heavy cream. This was awesome! Have recommended this to friends, and they are loving it too!"

Reviewed Jan. 4, 2017

"Used spaghetti squash instead"

Reviewed Jun. 8, 2011

"My 8 yr. old and I LOVE this recipe and make it at least once or twice a month. Added mushrooms tonight and it was fabulous!"

Reviewed Jan. 9, 2011

"This is my daughters' absolute favorite! easy to prepare - flavor is wonderful! We make it frequently!"

Reviewed Dec. 21, 2010

"This recipe is great! I cooked plum tomatoes in with the sauce to make it a little more italian. This is a favorite in our house."

Reviewed Aug. 14, 2010

"Nice change of pace from regular spaghetti with marinara sauce. Very good flavor."

Reviewed Jul. 17, 2010

"Wow! This is delicious, the rosemary and garlic with shrimp are just terrific. The whole wheat pasta and spinach give a great nutritional boost. This will definitely be a recipe I use again and again."

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