Shrimp Parmesan Pasta

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shrimp pasta 4

Can you believe that Fall is coming up again? The leaves here in Portland,OR are already changing and with that I am starting to bring out all the Fall decorations and feeling in the mood for apple cider and warm meals. During the summer it is ALL about the BIG SALAD. The BIG SALAD is something that started when I was a child, basically it is a salad with TONS of veggies, cheese, and everything else thrown in – it is nice and refreshing. Well now I am wanting the comfy food and so I thought this recipe would be perfect for that. It really is a simple recipe that you can cook in one pot if you want ( it is a little hard with the pasta but you can get a bigger pot than I used or use different pasta).

shrimp pasta 2

I like to use frozen shrimp that is already cooked ( it really cuts down on prep time and my family really cannot tell the taste difference). This recipe can be made gluten free by using gluten free pasta. This recipe is enough for a family of 4 and takes about 30 minutes to make – it really is the perfect weekday dinner.

Shrimp FINAL Pasta

Shrimp Parmesan Pasta



  • 1 Cloves of Garlic, Minced
  • 2 Tablespoons of Olive Oil
  • 24 ounces of Pasta Sauce
  • 2 Cups of Chicken Broth
  • ½ teaspoon of crushed red pepper flakes
  • 10 ounces of uncooked pasta
  • ½ Teaspoon of salt
  • ½ Teaspoon of pepper
  • 1 Pound of cooked Shrimp - large
  • 4 cups of baby spinach
  • ½ Cup of Parmesan cheese


  1. In a large skillet heat il and add garlic - stir in sauce, chicken broth, red pepper flakes, and pasta
  2. Add in salt and pepper
  3. Bring to boil - reduce heat and cover and cook for 20 minutes
  4. Add in shrimp and spinach - cover and cook for 3 more minutes
  5. Stir in Parmesan
  6. Enjoy

 Recipe is adapted from Here