Spicy Chili-Garlic Shrimp Pasta

Prep Time: 25 Minutes | Total Time: 25 Minutes | Servings: 3

  • SERVES 3
  • Prep Time: 25
  • Cook Time: 25


  • 1 Tbsp. olive oil
  • 1/4 lb. uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed, cut in half lengthwise
  • 3 green onions, sliced diagonally, green and white parts separated
  • 2 tsp. chili garlic sauce
  • 1 can (28 oz.) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 3/4 cup water
  • 4 oz. cooked spaghetti, broken in half
  • 2 cups lightly packed baby greens (such as spinach, kale, or chard)
  • 2 tsp. lemon juice


  1. In 12-inch nonstick skillet, heat oil over medium heat. Add shrimp; cook 2 to 3 minutes, stirring frequently, until pink. Remove shrimp from pan to small bowl. Cover to keep warm; set aside.
  2. Add white parts of green onion and chili garlic sauce to skillet; cook 30 seconds. Add tomatoes and water; increase heat to high. Heat to boiling. Add spaghetti; return to boiling, stirring constantly to prevent noodles from sticking together. Reduce heat to low. Cook, stirring frequently, 13 to 15 minutes or until pasta is tender. Stir in shrimp and baby greens; cook about 30 seconds or until shrimp is heated through and greens are slightly wilted.
  3. Remove from heat; stir in lemon juice. Top with remaining green onion.
Nutritional Information per serving:

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