Shrimp Pasta with Spinach, Kale and Tomatoes

Rating: 51

Total Time: 30 minutes

Number of servings: 4

Per Serving 354 calories

Fat 12 g

Carbs 34 g

Protein 30 g


Shrimp Pasta with Spinach, Kale and Grape Tomatoes

This delicious recipe is a lighter version of shrimp alfredo. It's everything you love about the cheesy cream sauce, but jazzed up with nutritious baby spinach and grape tomatoes. This way you can still have the pasta you crave, but feel less guilty about it afterwards. Also you won't feel like a beached whale after eating this delicious shrimp pasta dish. This dish is high in dietary fiber, protein, Vitamin A, and Vitamin C. This is the perfect guilt free pasta dish you can have any night of the week. It is quick, easy and nutritious!


  • 1 lb bag of precooked shrimp, tails removed
  • 1 9oz bag of baby spinach
  • 1/2 pint of grape or cherry tomatoes, halved
  • 1/2 cup of frozen kale
  • 1 cup of organic whole wheat pasta (whichever type you prefer)
  • Sauce

  • 1 tablespoons of butter
  • 1.5 tablespoons of flour
  • 1/2 cup of sharp cheddar cheese
  • 1/4 cup of parmesan cheese
  • 1/2 cup of skim milk
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • a touch of cayenne pepper (add as much as you like)
  • salt and pepper to taste


  1. Bring a large pot of salted water to boil over high heat.
  2. Add the pasta and cook per the instructions on the box. Usually 8-10 minutes for al dente pasta.
  3. Drain pasta and set aside
  4. You start the sauce by first making a rue. I used a wok for this recipe (honestly because I just bought one and was excited to use it), but you can use any deep saute pan you have. Melt the butter in the pan, and add the flour. Cook for about 2-5 minutes to ensure you do not have a flour taste in your sauce.
  5. Then add the milk slowly while whisking. This will prevent a clumpy sauce. (Ew)
  6. After adding the milk, cook until the sauce is somewhat thick (it won't be very thick because this is a lighter "cream" sauce)
  7. Add your cheese and spices. I used a touch of cayenne pepper for this recipe because I like a little kick to my food. However, you do not have to. This is the point where you would taste the sauce to make sure if it needs anything aka salt and pepper.
  8. After the sauce is exactly how you want it, add the pasta, spinach, kale and grape tomatoes. You will want to cook this for a good 5-10 minutes or until the spinach has wilted.
  9. Because the shrimp is already cooked, you want to add it last. Only cook it long enough to heat the shrimp through. Try to avoid overcooking the shrimp. Overcooked shrimp is the worst!!
  10. After the shrimp is heated through, put the pasta into your favorite bowl, and feast!


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