Warm pasta salad with Shrimp and Spinach

I love to put together my own recipes just based on what is available at the Farmer’s Market. It is so much fun for me to walk through and see what is in season and buy the freshest, most beautiful vegetable I can find. Then, there is the thrill of putting it all together with some wonderful flavors and spices.

It was on a Saturday afternoon that I decided that some warm pasta salad would be just the thing to have. This recipe is so simple and quick that I almost feel guilty for posting it. It has, however become a favorite in our household.


1 1/2 lb salad shrimp (available from the Seafood section at the grocery store)

2 – 4 cups of fresh spinach leaves (it can even be 2   of it depending on how much you have and how much you like spinach)

2 garlic cloves – cleaned and diced

2-3 tablespoons of olive oil

1/2 cup fresh basil

1/2 cup parsley

2 teaspoons of cumin

I lemon

2 -3 cups of your favorite pasta (Dry) – for this dish I used my favorite which is the mini bow-tie pasta


Step 1: Marinade the Shrimp in a medium-sized glass bowl. Place the shrimp in the bowl, add 2 tablespoons of olive oil to it, add the cumin, parsley and basil and mix it well. Squeeze the juice from 1/2 a lemon into the bowl, add 1 tablespoon of lemon zest, and salt and pepper it. Mix it all up really well. Cover it and let it sit in the fridge for at least 1/2 hour.

Step 2:

Go ahead and get the water going for the pasta and get that cooked. Once the pasta is done to your liking, leave it out of refrigerate it depending on how soon you intend to make the shrimp.

Step 3:

Start with a fairly large and wide saute pan. Heat the 1 tablespoon of the olive oil. Add the diced up garlic and let it start to brown.When that is done, go ahead and empty the entire contents of the bowl into it. Make certain that the shrimp is not crowded so it can brown well. Spread everything out really well and stir it every couple of minutes. The shrimp should start to turn red at this point. When the shrimp is done (which should not be more than 3-5 mins), turn the heat down to low and add the spinach and stir it all in. Finally, add the paste and give it a really good stir. Turn off the heat and this dish should be ready to serve!

Hope you like it as much as we do. It is so easy to make that this is something I can easily prep and make during the week. I like to serve it on a bed of lettuce or it makes a nice side dish addition to any meal.

Shrimp should have  a nice red hue when it is done before you add the spinach and pasta to it.