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All Recipes, Main Dishes / November 17, 2018

Creamy Saffron Pasta Recipe with Shrimp & Spinach

 – Creamy Saffron Pasta Recipe with Shrimp & Spinach –

In my household we are suckers for pasta and this Creamy Saffron Pasta Recipe with Shrimp & Spinach is one of our absolute favorites. Easy to make, loaded with an amazing flavor and done in under 30 minutes. The perfect weeknight dinner when you want big bold flavors but don´t have a lot of time. This pasta dish taste like comfort food, when in reality it´s actually healthy. For the cream I used Greek yogurt and for the pasta I used whole wheat penne pasta. A winning combination of flavors and ingredients that everyone will love.

Creamy Saffron Pasta Recipe with Shrimp & Spinach

– The Almighty Spice of Saffron –

It´s obvious that saffron is the star of this dish, not only for the color that it gives the dish but for the overall flavor, so make sure you use a high-quality saffron. I used saffron threads from Golden Saffron, I can´t say enough great things about this saffron, certainly one of the best ones in the market. Whatever you do, don´t use imitation saffron to make this recipe! Watch the video below on How to Make this Creamy Saffron Pasta Recipe with Shrimp & Spinach or check out the recipe card below, which you can print. Salud!

Equipment I Used to Make this Recipe:
Swiss Diamond Chef´s Knife
Swiss Diamond 9.5¨ Nonstick Fry Pan
Wood Cutting Board

Watch the Video Below on How to a Make this Creamy Saffron Pasta Recipe with Shrimp & Spinach

Creamy Saffron Pasta Recipe with Shrimp & Spinach

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • -2 tbsp extra virgin olive oil
  • -12 jumbo shrimp
  • -2 cloves garlic
  • -1/2 onion
  • -1/2 tsp GOLDEN saffron threads
  • -1/4 cup white wine
  • -2 cups tightly packed bagged spinach
  • -1/2 cup Greek yogurt
  • -generous 1 cup whole wheat penne pasta
  • -sea salt
  • -freshly cracked black pepper


  1. Finely mince 2 cloves of garlic, finely dice 1/2 of an onion, grab 2 cups of tightly packed bagged spinach and roughly chop, grab 12 jumbo shrimp that have been peeled and deveined, pat them dry with paper towels and season with sea salt and freshly cracked black pepper, measure out a generous cup of whole wheat penne pasta
  2. Fill a sauce pan a little over half way with water, season generously with sea salt, add a drizzle of extra virgin olive oil and heat with a high heat
  3. At the same time heat a frying pan with a medium heat and add 2 tablespoons of extra virgin olive oil, 2 minutes later add the shrimp into the frying pan and cook for 90 seconds per side, after a total cooking time of 3 minutes remove the shrimp from the pan set aside covered with foil paper to keep them warm, using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, 3 minutes later add a 1/2 teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix together, then add a 1/4 cup of white wine and let it simmer
  4. At this point your water should be boiling in the sauce pan, add the whole wheat penne pasta and cook for 9 minutes to get the pasta perfectly al dente or follow the instructions on your pastas package
  5. After simmering the wine for 2 minutes add the spinach, place a lid on the pan and lower the fire to a low heat, 2 minutes later remove the lid, season the welted spinach with sea salt and freshly cracked black pepper, turn off the heat and mix together, after it slightly cools down add 1/2 cup of Greek yogurt at room temperature, season the yogurt with sea salt and freshly cracked black pepper, add the shrimp back into the pan and mix it together until well combined, once the pasta is cooked, drain it and add it to the pan with the cream sauce and mix it all together until well incorporated, serve immediately, enjoy!

Recipe Notes

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  1. Vicki

    Great, quick eal for mid week and healthy! I did add a little more pepper but otherwise, loved it.

    18 . Nov . 2020
    • Spain on a Fork

      Glad you enjoyed it! much love 🙂

      19 . Nov . 2020
  2. Catherine

    Yes, great recipe! I did make the changes mentioned by my husband above. I used sour cream b/c I didn’t have Greek Yogurt. Albert sauteed spinach in his, too, so I just followed him: ). David, you wanted more spinach. I think it’s a great way to get in more veggies!

    Also, you said more heat, so I was wondering about the hot smoked paprika we learned about from Albert in a different recipe. You already mentioned the other changes I did. I used orecchiette since you are not a big fan of penne.

    Anyway, love, love, love this recipe. Albert! It’s a keeper!

    10 . Jun . 2020
    • Spain on a Fork

      Love the changes you all made here Catherine, yes adding more spinach is a great way to add in more veggies into your diet!! much love to you both, truly appreciate the comments 🙂

      10 . Jun . 2020
  3. David F

    Wow, wow, wow. Damn are you a great Chef !!! Seriously, this was awesome. But, we made some changes so I’ll let my wife come on here and tell you what she did. But, I’ve got a question for you. I loved it — really loved it. But, to me, it just wasn’t enough heat. Now, I don’t like over-powering heat, just something to jazz it up. That’s only thing that I wasn’t pleased about, yet we plan to make it again. Do you think that we could use “smoked pakirika” (or that’s what wife is saying) to make it a little spicer? Or, what would you do?

    Also, I think you should try our changes. You might like it a little more, or even, make another recipe and just use it as a derivation of what you did. Well, let me just cut & paste what she said. Her are her “unfinished” notes … used sour cream instead of greek yogurt; used orecchiette pasta instead of penne; used annatto spice instead of saffron since saffron is so expensive.

    Now, maybe, try that and you’ll be surprised. She also put in spinach and sauted it down. But, we should have double or tripled it. And, it made it really, really incredible tasting.

    Okay, but do write me (if you will) and let me know how to jazz it up with a spanish flair. Also, we love your cooking, have tried multiple recipes, and hope that we can support you from now on — in whatever way we can. Do you have Patreon also? That’s an idea if you are not already doing it.

    Anyway, thanks, big fan.

    10 . Jun . 2020
    • Spain on a Fork

      First off thank you for the comment David, truly appreciate it. To add heat to this dish, I would suggest using hot smoked Spanish paprika, this will give it some heat and still give it that big punch of Spanish flavors. The version you all made sounds great too!! Yes I am on patreon, here is my link
      Thank you for the support and kind words, much love to you both 🙂

      10 . Jun . 2020
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  5. Anna | Once Upon A Food Blog

    Big bold flavours, healthy and quick! What more could you want? I’m a big fan of cooking with prawns mid-week as it is so fast. This looks like the perfect week night meal.

    19 . Nov . 2018
    • Spain on a Fork

      Yes this is perfect for a busy weeknight 🙂 thanks for the comment Anna 🙂 much love

      20 . Nov . 2018

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