Entree, Food, Pasta, Recipes, Sauces, Seafood

Lemony Spaghetti, with Shrimp, Spinach and Grape Tomatoes


The combination of butter and lemon is a classic one, and for a good reason. The lemon cuts down the richness of the butter, while adding its pleasant acidity and fresh fragrance to the it. This mix is taken further in many recipes, especially those of fish and seafood, with the addition of garlic. In the following recipe, I’ve used this tasty combination to flavor a dish of spaghetti and shrimp.

To achieve an even tastier dish, I’ve added anchovies, capers, white wine, grape tomatoes and steamed spinach to the mix. Each added its own unique flavor, texture and aroma to the dish.

This tasty and colorful dish is very quick to assemble, and can be prepared in less then 30 minutes. It is a whole meal in itself, and can be served for lunch or dinner. Try it and enjoy.


* Click HERE for instruction on how to peel and clean fresh shrimp, and other cooking tips.

Makes: 4
Prep time: 15 minutes
Cooking time: 15 minutes

24 medium shrimp, fresh or frozen, thawed
½ package (8 oz/225 grams) spaghetti (I used Barilla)
1 Tbs olive oil
2 garlic cloves, roughly chopped
4 Tbs butter, divided
4-5 anchovy fillets
1 tsp salt
½ tsp freshly ground four pepper mix
2 Tbs fresh lemon juice
1 Tbs fresh lemon zest
6 grape tomatoes, halved lengthwise 
1 cup white wine (I used Gewurztraminer)
2 Tbs capers, drained
1 cup steamed chopped spinach (fresh or frozen, thawed)

  1. Wash and drain the shrimp. Place on paper towels, to dry of access water.
  2. In a large pot, boil salted water for cooking the spaghetti. Cook for 2 minutes less than the package instructions.
  3. While the pasta is cooking, mix the olive oil and garlic in a large pan, and sauté briefly over medium-high heat for 30 seconds. Add 2 Tbs butter, anchovies, salt and pepper. Mix and sauté for 1 minute.
  4. Add the shrimp, mix and sauté for 2 minutes. Add the wine, tomatoes, lemon juice and zest, and capers. Mix, bring to the verge of boiling, and cook for 2 minutes. Add the spinach and mix. Taste and adjust seasoning.
  5. Drain the spaghetti and add to the pot, along with the remaining 2 Tbs butter. Mix gently, and cook for 2-3 minutes, until the pasta is ready and absorbs the sauce. Transfer to a serving bowl and serve warm.

36 thoughts on “Lemony Spaghetti, with Shrimp, Spinach and Grape Tomatoes”

    1. Thank you Mimi, these are my favorite ingredients as well, and mixing them all in one dish was very enjoyable.
      I can see your point regarding the shrimp tails, though I think they add a nice flavor and are easier to pick when it comes to spaghetti. 🙂


  1. Absolutely lovely flavors in this, Ronit! Will look forward to trying it once our “I don’t eat anything from the ocean” guest leaves mid-February!

    Liked by 3 people

      1. I will just wait until he’s gone! I have a basic principle when I’m hosting people in my home. If one of the guests has an allergy, or dislike, I make sure that they are included in the main meal, and that everybody has the same meal. I do this, because, as someone who’s allergic to garlic, it is quite embarrassing to be the one at the table, for whom the host has to fuss because they had to make a separate dish without garlic. It makes me feel guilty that my host has gone to extra trouble, and it makes me feel singled out and often becomes an embarrassing part of the conversation. This is easy to avoid if there is a buffet, but if it’s a sit down plated dinner, I want everybody to feel equal. Does that make sense?

        Liked by 1 person

        1. I fully agree with you, when it comes to allergies, or other health related dietary limitations.
          However, I find it difficult to adjust to unreasonable demands, which, unfortunately, are too common lately in the hospitality business.
          So it all depends… 🙂


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