Rating: 4.87 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A light, flavorful, quick, and easy gourmet dinner. My husband was impressed, and I eye-balled most of it, but here's what I came up with. Has a little kick, but not enough to overwhelm the clean flavors of the fresh ingredients.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.

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  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.

  • Heat another 1 tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.

  • Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.

  • Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.

Nutrition Facts

479 calories; protein 30.1g; carbohydrates 50g; fat 18.1g; cholesterol 172.6mg; sodium 264.9mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
09/17/2016
Limited the vegetables to mushrooms, onion and spinach. Seasoned with fresh garlic, herbs de Provence and Parmesan cheese. Used one sauce pan to sauté vegetables and shrimp. Super easy and tasty. Read More
(5)
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/03/2017
I didn't follow this recipe closely, but it doesn't have many reviews at the moment so I wanted to leave one the best I could. I was looking for a dairy free shrimp scampi type dish and came across this. Five stars for the idea, flavor, and amounts of spices and oil. I loved the olive oil, lemon, garlic, parsley, and red pepper flavors together. Changes: I used about 1/2 tsp of red pepper--even that might be too much for some, I suggest starting there or less and add more as needed unless you like spicy. I used 2 small squash instead of squash and zucchini. I substituted 8 oz of mushrooms for half the shrimp. I substituted finely sliced almonds for pine nuts--the crunch and nutty flavor was really nice in the dish. I substituted a can of drained diced Italian tomatoes and a handful of cooked asparagus that I chopped for the spinach. I used linguine instead of spaghetti. The combination I used was wonderful. One change I would make would be to add the pasta a little at a time to the vegetables and shrimp, in case you have too much pasta. Read More
(6)
Rating: 5 stars
09/17/2016
Limited the vegetables to mushrooms, onion and spinach. Seasoned with fresh garlic, herbs de Provence and Parmesan cheese. Used one sauce pan to sauté vegetables and shrimp. Super easy and tasty. Read More
(5)
Rating: 5 stars
05/09/2019
My initial impression was that it would be too light; I was wrong! We have leftovers for lunch today, yum!!! I made as directed, a little heavy on the pine nuts because I like them. I lightly browned the pine nuts before adding other ingredients. The hot pepper flakes added lots of flavor and just a slight heat. Thank you for this fantastic recipe, I look forward to making again especially when my garden veggies come in. Read More
(4)
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Rating: 5 stars
08/22/2019
Only thing I had to do different was use baby beet greens for spinach. Easy. Read More
(1)
Rating: 4 stars
01/12/2015
Simple and healthy. Read More
(1)
Rating: 5 stars
03/29/2020
Surprisingly delicious!! I thought this would be a little bland but wanted to use up ingredients I had in my fridge so I tried this. Stayed pretty close to this recipe but finished the pasta with butter (which is my favorite trick for any pasta dish.) Read More
(1)
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Rating: 4 stars
03/05/2020
Yes I did make it and received great compliments from my Guests. However I omitted the yellow squash. I felt with the Zucchini and spinach and garlic and the pine nuts it was enough. I will definitely make it again for another group. Thank you; Ursula Read More
(1)
Rating: 5 stars
11/05/2019
Made according to recipe. It was a big hit with my Family. J. Arthur Tyler TX Read More
Rating: 5 stars
08/31/2019
Easy to make and sooo good. I did add some parm cheese on top. My husband loved it and said it was a keeper !!! Read More