Contact Us

Healthy Pasta – Shrimp Penne with Spinach

shrimp penne with spinach
Staff Photo

Pasta is one of my absolute favorite things to eat. It is extremely difficult to be a pasta lover and try to maintain a healthy diet as well… I think you know what I am talking about. Fortunately, I have created a simple, healthy, and flavorful pasta dish you are sure to love.

What inspired me to use my brain cells and come up with this recipe on my own, was a strenuous work out I had earlier that day with my mother. She said to me “Jill, what should we do for lunch?” I told her something yummy (duh) but healthy, as well. So, I got to thinking about what healthy ingredients would be perfect for a light lunch.


If you are trying to maintain your figure but don’t want to sacrifice the foods you love, give this recipe a try! If anyone loves food, it’s me. For my shrimp and penne with spinach you will need:

  • 1 lb. uncooked, already peeled & deveined shrimp
  • 1 package mutligrain penne
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2 Roma tomatoes, chopped
  • 3 cups spinach
  • 1/2 cup Sherry wine
  • 1/2 cup water
  • 1 Tbsp. clam juice
  • 1 tsp crushed red pepper flakes
  • Salt & pepper to taste
  • Lots of parmesan cheese
  • Italian parsley

First, bring a large pot of salted water to a boil and cook penne according to package directions. Meanwhile, sauté the chopped red onion in a large pan over medium heat. Once the onion has softened, about 3-5 minutes, add the uncooked shrimp to the pan. Season the shrimp with salt and pepper, and sprinkle with the minced garlic. Cook the shrimp until they begin to turn pink. Remove the shrimp to a plate and set aside.

Then, add the chopped tomatoes and crushed red pepper flakes to the pan and cook for about 3 minutes. Add the sherry, water, and clam juice and bring mixture to a small boil. Once it has reached a small boil, reduce the heat to low and add the shrimp and their juices back to the pan. Add the 3 cups spinach, pasta and parmesan cheese and toss together until the spinach begins to wilt. Sprinkle with fresh, Italian parsley and season to taste with salt and pepper.

I hope you love this recipe as much as I do! My mouth is watering just thinking about it. Bon Appetit!


Best Of The Dawg

Recommended For You

Best of the Web

Leave a Comment

It appears that you already have an account created within our VIP network of sites on . To keep your personal information safe, we need to verify that it's really you. To activate your account, please confirm your password. When you have confirmed your password, you will be able to log in through Facebook on both sites.

Forgot your password?

*Please note that your prizes and activities will not be shared between programs within our VIP network.

It appears that you already have an account on this site associated with . To connect your existing account just click on the account activation button below. You will maintain your existing VIP profile. After you do this, you will be able to always log in to using your original account information.

*Please note that your prizes and activities will not be shared between programs within our VIP network.

Please fill out the information below to help us provide you a better experience.

(Forgot your password?)

Not a member? Sign up here

Sign up for Rowdy Friends quickly by connecting your Facebook account. It's just as secure and no password to remember!

Sign up to have exclusive Rowdy Friends contests, events, coupons, presales, and much more delivered to you for FREE.