Yes I know the name of this is a mouthful – but there’s a LOT going on in this dish – however it is worth the effort.  Even though this calls for tons of spinach – don’t be afraid, baby spinach literally wilts and disappears in the pan. If you are up for the effort, this dish is full of flavor while still being quite light. This is a nice spin on the lemon garlic shrimp pasta I’m so fond of making.

Instructions To Make this Shrimp Pasta:

Special Tools

Nothing special needed


  1. Cut your lemons in half and squeeze out as much juice as you can into a cup. Use a sieve to remove the pulp and seeds.
    strained lemon juice
  2. Slice your sundried tomatoes into thin strips
    sundried tomato
    slices sundried tomatoes
  3. Rinse your baby spinach and put them in a bowl
    baby spinach
  4. Rinse your baby tomatoes and cut in half
    cherry tomatoes
    chopped tomatoes
  5. Peel and devein your shrimp
    peeled and deveined shrimp
  6. Heat your pan to medium heat
  7. Put the butter in the pan
  8. Once it begins to sizzle, add garlic, mix well
    frying garlic
  9. After 3-4 minutes and add the shrimp
  10. Cook for 6-7 minutes and add the lemon juice
    frying shrimp in lemon juice
  11. Add your salt and black pepper to taste (it’s ok if it’s a bit salty as the pasta will dilute this)
  12. Cook for another 6-7 minutes
  13. Start boiling your water for your pasta
  14. When it’s boiling, go ahead and cook your linguini to instructions.
  15. Once cooked, set the linguini aside.
  16. Heat the second pan – Note you can do this as the pasta cooks
  17. Add a tablespoon of butter
  18. Add the halved tomatoes
    add tomatoes
  19. Cook on high for about 10 minutes until they begin to sear
    seared tomatoes
  20. Add the strips of sundried tomatoes
    added sun dried tomatoes
  21. Cook for another 5 minutes
  22. Back to the first pan : Add the baby spinach on top of the shrimp. Make sure the pasta is done and drained.
    added baby spinach
  23. Mix and toss for just 3 – 5 minutes. You want them to wilt but not completely wither.
  24. Add the pasta to the pan and mix
  25. Once fully mixed, add the tomatoes from the second pan
  26. Mix again
    pasta mixed in
  27. Garnish with basil
  28. Garnish with parmesan cheese , red pepper flakes and parsley (optional) and devour your shrimp pasta
    topped dish


Shrimp –
Cherry tomatoes – 2/3 cup
Sun Dried Tomatoes – 1 cup
2 cups of baby spinach –
Garlic – 2 tablespoons minced
Lemon – 2 lemons
Black Pepper – 1 1/2 tablespoons fresh ground
Salt – 2 tablespoons
Butter – 2 tablespoons
Linguini –
Parmesan cheese – 3/4 cup shredded
Red Pepper Flakes – To garnish
Basil – 1 cup cut into thin strips
Parsley – 1 tablespoon minced ( to garnish)