Photo: Johnny Autry and Randy Mayor
Serves 4 (serving size: 1 3/4 cups)

Lemon juice adds bright acidity and makes all the difference in such a simple dish. Garnish with a slice of lemon to enhance the citrus effect. Serve with Cherry Tomato Caprese Salad.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain well; set aside, and keep warm.

Step 2

Melt butter in a large nonstick skillet over medium heat. Add shrimp, garlic, and crushed red pepper; cook 4 minutes or until shrimp are done, stirring occasionally. Add cooked pasta, lemon juice, salt, black pepper, and spinach; cook for 3 minutes or until spinach starts to wilt, stirring to combine. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


May 09, 2015
My husband and I love spicy and we thought the red pepper flakes were SPOT ON.  But if you're not a crazy spicy food eater, do cut back on the red pepper flakes.    We were both SUPER happy with this meal.

Great with a few tweaks

April 28, 2015
I love spicy, but a whole teaspoon of red pepper flakes was WAY too much. Maybe 1/4 teaspoon tops. Also, I'd double the lemon juice if you want to actually taste lemon. Really good and light pasta dish, quick and easy to make.

LDombeck's Review

November 02, 2012
This was super quick and easy. I just defrosted some shrimp I always have in the freezer. I would definitely use less of the red pepper flakes. a teaspoon is way too much, especially for kids. I prepared it with 1/4 tsp and I just sprinkled on more to mine and my husband's at the end so that it was kid friendly to my boys. 1/4 tsp was even a bit too spicy for the kids. I would also add some more spinach since it wilts a lot. But a really fast, easy, tasty meal.

gtg599y's Review

September 12, 2012
This is a great weeknight dinner that requires minimal prep time. I made it exactly according to the recipe but might add more spinach in the future.

LLEcuyer's Review

August 15, 2012
What an easy, DELICIOUS recipe-- the only change was to just add a dash of red pepper flakes instead of 1tsp as we're not big on spicy. Plus wilted spinach is so good for you! Yay iron!

fittoeat123's Review

March 02, 2013
This dish did not take 40 min. as article says. Added pasta water to the pan since there is no oil or butter in this dish....which is great but it needs to be loosened up a bit. Will def. make again!

JillyBurke's Review

January 11, 2013
Definitely have to dial down the red pepper flakes. Overwhelms the dish. Otherwise, it has potential.

JackieNo's Review

July 18, 2012

ktleyed's Review

July 08, 2012
I liked this recipe, but the rest of the family could barely eat it because it was so spicy. Next time, I'll 1/4 the red pepper flakes, add more lemon and zest. Served with the caprese salad. I agree, using some of the water from the fettucine will help..

mulletkitty's Review

July 07, 2012
Nothing special. Used high end zucchini blossom local dried pasta. Fine and delicate, overall -- nice summer dish.