Shrimp Pasta with Lemon and Spinach

This shrimp pasta with lemon and spinach recipe is so easy, fast, and absolutely DELICIOUS. I’ve been making some version of it for the past few weeks at least once a week because it’s so easy and fast, my entire family (toddler and baby included) will eat it, and it’s healthy and sticks to our current diet plan. 

I really love using sautéed shrimp in weeknight recipes because it’s so fast and can take on any flavor you pair with it. Even though lemon, shrimp, and spinach remind me of a summery dinner, I love it because it’s light and we are having a very healthy month since it’s January and we are trying to kick off the new year right! 

I always buy wild caught shrimp because the farmed ones are YUCKY. Trust me, you don’t want to eat what they are feeding the farmed shrimp. Get shrimp from their natural habitat – THE OCEAN. Always keep an eye out for deals on frozen wild caught shrimp. Whenever I see a good sale, I grab a bag or two to keep in my freezer. That way, I can run the shrimp under cold water in my sink for about 5-10 minutes in a colander to thaw them out and dinner is ready in a flash! 

1 lb wild caught shrimp (if you can find it already peeled and deveined, I usually pay the extra couple bucks for this because with a baby and a toddler – I think it’s worth it!) 

6-8 oz organic pasta of your choice. Lately we have been using a lot of spelt pasta

1 lemon 

3 large handfuls of organic baby spinach 

3 tablespoons extra virgin olive oil 

Salt, pepper, garlic powder 


1. Thaw out your shrimp by running cold water over them in a colander in your sink. Or if you’re thinking ahead, thaw them overnight in your refrigerator. Then dry them with paper towels. Season both sides with salt, pepper and garlic powder. 

2. Boil water for pasta and cook according to the instructions on the box. 

3. Heat 1 tablespoon olive oil over medium high heat in a large skillet. Add the shrimp and cook for about 2 minutes on one side and an additional 1-2 minutes on the other side. When the shrimp start to curl up and become pink, they are done. Transfer cooked shrimp to a bowl and set aside. 

4. Add another tablespoon of oil to the skillet. It’s okay that it’s still dirty from the shrimp. It will all ended up married together later anyway. Add spinach and allow to cook down for about 5 minutes or until it’s all sautéed to the same consistency. Add salt, pepper and garlic powder to taste. 

5. In a large bowl or your pasta pot, combine your cooked pasta, cooked shrimp, sautéed spinach, the zest and juice from one lemon, and your last tablespoon of olive oil. Stir together carefully and check for seasoning. Add more salt, pepper and garlic powder if needed. Your shrimp pasta dinner is coming together!

I have been experimenting with all different kinds of pasta lately. We loved this spelt penne too:


If you have any other ideas for quick weeknight dinners, please share in the comments below!  Also, try out this shrimp pasta with lemon and spinach recipe and let me know what you think.

Oatmeal Apple Cinnamon Muffins 

Oatmeal apple cinnamon muffins are an easy grab-and-go breakfast that are perfect for the fall. I love them because they are made with all organic whole ingredients. There’s no added sugar or flour. And my toddler loves them because they are delicious and they have the perfect amount of  natural sweetness and spices. Plus she calls them cupcakes, so whatever. Perception is reality, girl. Ha!

I originally created this recipe for my friend Maggi who is breastfeeding her son  Daniel. He has a severe dairy and egg allergy and she’s always looking for easy meals that are Daniel-friendly. But the more I started talking to my mom friends, the more and more I realize people are really in need of dairy, egg and gluten free recipes. Whether it’s for a kid or a breastfeeding mom who is avoiding eggs, dairy and/or gluten, these Oatmeal Apple Cinnamon Muffins are a perfect treat that won’t leave you feeling elimination diet deprivation. 

These also freeze well and travel well. I made a few batches this summer and brought them to Michigan with us for an easy grab-and-go breakfast. I like to make them on Sunday night so we have them for the week. 

Try them out and let me know what you think! This recipe will make 12 Muffins. 

1 tbsp flax meal, 2 tbsp water 

2 cups organic gluten free oats 

1 tsp baking powder

1/2 tsp cinnamon 

1/4 tsp nutmeg (optional)

1/4 tsp kosher salt 

1 cup organic rice milk (or any milk or your choice) 

1/2 cup applesauce (or if you’re a toddler mom, 1.5 Kirkland applesauce pouches)

2 tbsp honey

1 apple of your choice – peeled and diced 

(Use all organic ingredients if possible)

1. Preheat oven to 375. 

2. Combine flax meal and water in a small bowl and set aside for 5 minutes to set. Flax eggs are so amazing for baking. I use them for pumpkin bread even though we don’t have egg allergies in my house! You can also just use one egg here if it’s easier for you. 

3. Combine all ingredients in a large bowl and mix well. (By the time you add everything to the bowl, the flax meal and water mixture should be ready) 

4. Line muffin tin with muffin liners and spray cups with cooking spray. Scoop evenly into 12 cups. (I like using an ice cream scoop)

5. Bake 22 minutes. Cool completely and enjoy!