Shrimp and Spinach Vongole

Name: Shrimp and Spinach Vongole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1 can (15 oz) clams, drained; 3 cups fresh spinach, washed and dried; 4 cloves garlic, minced; 1/2 cup white wine; 2 tablespoons olive oil; 1 teaspoon red pepper flakes; Salt and black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); Cooked spaghetti or linguine, for serving

Highlighted under: Classic Recipes

I absolutely love this Shrimp and Spinach Vongole, as it combines sea freshness with the wonderful taste of tender spinach. The moment I first tried it, I was captivated by how the shrimp and clams harmonized perfectly with the garlic and white wine sauce. It's an elegant dish that I've come to make over and over again for family gatherings and dinner parties. The recipe is not only simple but is also a feast for the eyes and the palate, making it a guaranteed hit without requiring hours in the kitchen.

Created by

Jackies

Last updated on 2026-02-06T16:01:28.773Z

Creating this Shrimp and Spinach Vongole was a delightful journey for me. I remember the first time I paired these flavors, and I was pleasantly surprised by how well they blended together. The fresh garlic and a splash of white wine elevate the dish to a whole new level of deliciousness.

One key tip I learned is to make sure to cook the shrimp just until they turn pink, which keeps them juicy. Adding spinach near the end of the cooking process allows it to wilt perfectly without losing its vibrant color, creating not just a dish that tastes good but one that is visually stunning!

        Why You'll Love This Recipe
        Juicy shrimp perfectly complemented by tender clams and fresh spinach.
A delicate white wine sauce that enhances the overall flavor.
Quick and easy, making it ideal for a weeknight dinner or a special occasion.

      

Ingredient Insights

The combination of shrimp and clams in this dish provides not only a delightful medley of textures but also a depth of flavor. Shrimp, with its sweet, slightly briny profile, pairs beautifully with the umami richness of the clams. When choosing shrimp, opt for large, fresh varieties for the best results; they should have a firm texture and a slightly translucent appearance. If you can't find fresh clams, drained canned clams work well, but ensure they are of high quality for optimal taste.

Spinach is a standout ingredient in Shrimp and Spinach Vongole, offering vibrant color and nutritional benefits. Fresh spinach should be thoroughly washed and dried to remove any grit. If you’re looking for substitutions, Swiss chard or kale can be used, though they will alter the dish's flavor and texture slightly. The spinach should be added at the end to maintain its bright green color and slightly wilted texture without becoming mushy.

Cooking Techniques

To achieve perfectly cooked shrimp, it's essential to sauté them just until they turn pink and opaque, approximately 3-4 minutes. Overcooking will result in rubbery shrimp, so keep a close eye on them. The red pepper flakes can be adjusted to taste; if you're sensitive to heat, start with a smaller amount and increase as desired. A gentle simmer after adding the wine is crucial for melding the flavors without evaporating the liquid too quickly, so aim for a low-medium heat.

Make sure that the garlic is sautéed until fragrant but not browned, as burnt garlic can impart a bitter flavor to the dish. The garlic's caramelization should result in a golden hue, which will contribute to the sauce’s richness. If you find the sauce too thick, a small splash of the pasta cooking water can help you reach the desired consistency while also adding starch that helps the sauce adhere to the pasta.

Ingredients

Gather the following ingredients:

Ingredients

1 lb large shrimp, peeled and deveined
1 can (15 oz) clams, drained
3 cups fresh spinach, washed and dried
4 cloves garlic, minced
1/2 cup white wine
2 tablespoons olive oil
1 teaspoon red pepper flakes
Salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Cooked spaghetti or linguine, for serving

Have everything ready to go before starting to cook, as this dish comes together quickly.

Instructions

Follow these simple steps to create your delicious Shrimp and Spinach Vongole:

Cook the Garlic

In a large skillet over medium heat, add the olive oil and minced garlic. Sauté until fragrant, about 1 minute.

Add Shrimp

Add the shrimp and red pepper flakes to the skillet. Cook until shrimp turn pink, about 3-4 minutes.

Mix in Wine and Clams

Pour in the white wine and add the drained clams. Simmer for another 3 minutes to let the flavors meld.

Add Spinach

Finally, stir in the fresh spinach, cooking just until wilted. Season with salt and black pepper to taste.

Serve

Serve the Shrimp and Spinach Vongole over cooked spaghetti or linguine and garnish with fresh parsley.

Enjoy your meal and savor the delightful combination of flavors!

Pro Tips

For added flavor, try using homemade seafood stock instead of water when cooking your pasta. It enhances the seafood essence in the dish.

Serving Suggestions

While this dish pairs beautifully with cooked spaghetti or linguine, it can also be served over rice or quinoa for a gluten-free option. I like to present it in a large bowl, allowing guests to help themselves, which adds a casual touch to dinner parties. To enhance the dining experience, consider serving a crisp green salad or crusty garlic bread as side dishes to soak up the delightful sauce.

For an elevated presentation, finish the dish with a sprinkle of lemon zest or a squeeze of fresh lemon juice just before serving. This bright acidity cuts through the richness of the sauce and enhances the seafood flavors, ensuring a well-rounded meal. You can also add grated Parmesan cheese on top—though purists may argue against it with seafood dishes!

Storage Tips

Shrimp and Spinach Vongole is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to two days. When reheating, do so gently over low heat to prevent the shrimp from becoming tough. If you prefer, you can reheat it in a microwave in short bursts, stirring in between to ensure even warming.

For longer storage, consider freezing the dish without the pasta. Allow it to cool completely before transferring it to a freezer-safe container. This will help maintain the flavors and textures. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove, adding a splash of white wine or broth if needed to revive the sauce.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just make sure to thaw them completely before cooking.

→ What type of white wine is best for this dish?

A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

→ Can I substitute the clams?

You can use mussels or omit shellfish altogether if desired.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days.