By Jolene Goodman | Lake Panorama Times
Some recipes come from a well-worn family card, while others are born on a busy weeknight when you need dinner to feel special without being complicated. Shrimp spaghetti falls squarely into that second category for me. It’s the kind of meal that looks impressive on the plate but comes together quickly — perfect for those evenings when you want something comforting, a little indulgent and absolutely reliable.
I love shrimp because it cooks fast and pairs beautifully with simple ingredients. Toss it with garlic, olive oil, a hint of heat and a squeeze of lemon, and suddenly an ordinary box of spaghetti feels elevated. This is the dish I reach for when I want a break from heavy sauces but still crave big flavor. It is light enough for warmer months, yet cozy enough to enjoy year-round.
Simple, satisfying, and full of flavor — this shrimp spaghetti is proof that a good meal doesn’t have to be complicated to feel special. Find more quick dinner solutions by visiting Culinary.net.
Jolene Goodman is the advertising director for Lake Panorama Times and vice president of Big Green Umbrella Media.
Shrimp Spaghetti
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
Ingredients:
- 1 pound spaghetti noodles
- 2 tablespoons butter
- 1/4 cup avocado oil
- 1 package (12 ounces) raw shrimp
- 2 tablespoons garlic powder, divided
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 teaspoon onion powder
- 1 cup frozen or fresh spinach
- bread, for serving
Directions:
- Cook spaghetti noodles according to package instructions. In skillet over medium heat, add butter, avocado oil and shrimp. Mix in 1 tablespoon garlic powder and paprika. Remove shrimp after they begin to turn pink; set aside.
- Add chicken broth, Parmesan cheese, heavy cream, remaining garlic powder, onion powder and spinach to skillet; mix well. Add shrimp back to skillet to finish cooking. Mix in noodles and serve with bread.