Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Pasta with Shrimp & Spinach

Prep Time: 10 minutes     Cooking Time: 15 minutes     Yields: 4 people


8 ounces uncooked string pasta like angel hair or linguine

1 1/2 pounds peeled and deveined large shrimp

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1/4 cup finely chopped shallots or red onion

1/2 cup low-sodium chicken broth

2 tablespoons lemon juice

6 cups coarsely chopped baby spinach

2 tablespoons capers



1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper.

3. Add shallots or onion and sauté 30 seconds. Add shrimp; sauté 3 minutes. Remove shrimp mixture from pan.

4. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits.

5. Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.

Notes: Capers add little bursts of flavor to this light but filling dish.

FishJennifer Patterson