Garlic Butter Shrimp with Spinach & Red Lentil Spaghetti



Savory and delicious with vitamins and nutrients! Succulent shrimp in a creamy, garlic butter sauce with baby spinach and red lentil spaghetti. Simple, healthy and oh-so delicious!


Raw Peeled Tail-Off Shrimp

Raw Peeled Tail-Off Shrimp

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Roasted Garlic Bechamel Sauce:

  • 2 Tbsp salted butter
  • 1 Tbsp shallot, minced
  • 1 tsp garlic, minced
  • 2 Tbsp lemon juice
  • ½ cup white wine
  • ½ cup clam juice
  • ½ cup heavy cream
  • 3 Tbsp parsley, roughly chopped
  • ½ tsp salt & pepper


  • 12 oz Aqua Star Raw Shrimp, peeled, tail-off, thawed according to package directions
  • 3 oz red lentil spaghetti, uncooked
  • 1 Tbsp butter
  • 2 cups baby spinach
  • ¼ cup Parmesan cheese, shredded
  • Salt and pepper to taste

To make


To Make Roasted Garlic Bechamel Sauce:

In a medium skillet over medium heat, melt butter. Add shallots, garlic, and roasted garlic puree and sauté for 30 seconds. Add the white wine and cook for 3 minutes. Add chicken stock, heavy cream, nutmeg, and basil and cook for an additional 8—10 minutes until the sauce has thickened to your liking. Add salt and pepper to taste.

To Prepare Meal:

Cook the red lentil spaghetti according to package directions.

While spaghetti is cooking, cook shrimp according to package directions.

Add shrimp to the cooked spaghetti and toss with the butter, spinach, and Parmesan cheese. Drizzle with desired amount of Roasted Garlic Bechamel Sauce and toss until coated. Sprinkle with additional Parmesan cheese. Serve and enjoy!

Serving Suggestions

Swap out red lentil noodles with any of your favorite pastas.