Go Back

Shrimp Spaghetti in Olive Oil Dressing

This shrimp pasta with olive oil is a light, flavorful, quick, and easy dinner. I eyeballed most of the recipe, but here's what I came up with. It has a little kick but not enough to overwhelm the fresh ingredients' flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2117.8 kcal

Equipment

  • 1 Large Stockpot For cooking spaghetti
  • 1 Large Skillet For sautéing vegetables and shrimp
  • 2 Mixing Bowls For vegetables and dressing
  • 1 Colander For draining pasta
  • 1 Cooking Tongs or Spatula For stirring and tossing

Ingredients
  

Main

  • 1 8 ounce package spaghetti
  • ¼ cup olive oil divided
  • 1 10 ounce package fresh spinach
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 2 tablespoons pine nuts or to taste
  • 2 teaspoons minced garlic
  • 1 pound uncooked medium shrimp peeled and deveined
  • 4 teaspoons lemon juice divided
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon red pepper flakes
  • salt and ground black pepper to taste

Instructions
 

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

Notes

Ensure your pasta is cooked perfectly al dente, as it will continue to absorb liquid once combined. Do not overcrowd the skillet when sautéing the vegetables or shrimp; work in batches if necessary to achieve proper caramelization and avoid steaming. For shrimp, cooking quickly until just opaque is key to preventing a rubbery texture. A high-quality extra virgin olive oil will significantly elevate the dressing's flavor. Consider adding a touch of lemon zest for an aromatic burst, and a sprinkle of fresh basil or mint can enhance the brightness of the dish. Reserving a bit of pasta water is crucial; it helps emulsify the sauce and ensures a cohesive, well-coated pasta.