This Tomato Spinach Shrimp Pasta is a delightful blend of succulent shrimp, fresh spinach, and vibrant tomatoes tossed in a light garlic and olive oil sauce. It’s quick to prepare and packed with flavor, making it perfect for a weeknight dinner or a special gathering.
Total Time:25 minutes
Yield:4 servings
Ingredients
8 oz. spaghetti or your choice of pasta
1 lb. large shrimp, peeled and deveined
2 cups fresh spinach, roughly chopped
2 cups cherry tomatoes, halved
4 cloves garlic, minced
1/4 cup olive oil
1/2 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh basil, for garnish (optional)
Grated Parmesan cheese, for serving (optional)
Instructions
Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
Sauté the Shrimp: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Season with salt and pepper.
Add the Vegetables: Stir in the cherry tomatoes and cook for another 2 minutes until softened. Add the fresh spinach and cook until wilted about 1 minute.
Combine: Add the cooked pasta to the skillet, tossing everything together. If the pasta seems dry, add a splash of the reserved pasta water.
Serve: Plate the pasta, and garnish with fresh basil and grated Parmesan cheese if desired. Enjoy your delicious Tomato Spinach Shrimp Pasta!
Notes
Feel free to customize this recipe by adding other vegetables like bell peppers or zucchini.
For a gluten-free option, use gluten-free pasta.
You can make this dish ahead of time; just store the shrimp and pasta separately to keep them fresh.
