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Spinach, Shrimp & Feta with Fusilli

Amy Albert

Servings: four as a main course.

For a little added richness, drizzle a bit of your favorite olive oil over the pasta just before serving.


  • 3/4 lb. large shrimp (about 20), peeled and deveined
  • 1 large lemon, halved
  • Kosher salt and freshly ground black pepper
  • 8 oz. dried fusilli, gemelli, or other twist pasta
  • 1/4 cup olive oil; more for drizzling
  • 1 large sprig fresh thyme
  • 1/4 tsp. crushed red pepper flakes
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 2/3 cup clam juice
  • 2 large bunches spinach, stemmed, washed, and roughly chopped (about 10 oz. after stemming)
  • 3/4 cup crumbled feta
  • 1/2 cup coarse toasted breadcrumbs
  • 1 Tbs. chopped fresh tarragon
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. snipped fresh chives

Nutritional Information

  • Calories (kcal) : 570
  • Fat Calories (kcal): 200
  • Fat (g): 22
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 190
  • Sodium (mg): 1220
  • Carbohydrates (g): 57
  • Fiber (g): 5
  • Protein (g): 39


  • Put the cleaned shrimp in a small, nonreactive bowl. Squeeze the juice from one of the lemon halves onto the shrimp. Sprinkle with a little salt and pepper and let marinate for 20 minutes. Put a large pot of salted water on to boil; when it’s at a roiling boil, add the pasta and cook according to package directions.
  • In a large skillet over medium heat, heat the olive oil. Add the thyme sprig and red pepper flakes. Cook, stirring, for about 1 minute to flavor the oil. Add the shrimp and minced garlic, stirring briskly and cooking just until the shrimp turn color, about 30 seconds. With a slotted spoon, transfer the shrimp to a plate and reserve. Raise the heat to high; add the white wine and clam juice. Boil until the liquid is reduced to 1/2 cup, 2 to 4 minutes. Remove the thyme sprig, stir in the spinach, and cover the skillet. Simmer until the spinach is just wilted, about 1 minute, stirring once or twice.

    Spinach leaves collapse quickly over high heat. Use tongs to turn the greens frequently so that they wilt evenly.

  • Add the boiled, drained pasta and the reserved shrimp to the skillet; stir to combine and let simmer over very low heat for 1 to 2 minutes to finish the shrimp and let the flavors meld. Remove the pan from the heat and toss in the crumbled feta. Squeeze the juice from the remaining lemon half over the pasta; season with salt and pepper. Mix the breadcrumbs with the tarragon, parsley, and chives, sprinkle the mixture over the pasta without tossing, and serve.


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