Description
This Tomato Spinach Shrimp Pasta is a delightful pasta dish that combines succulent shrimp with fresh vegetables and a light, flavorful sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients
Scale
Pasta:
- 12 oz linguine or spaghetti
Shrimp:
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
Sauce:
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 pint cherry tomatoes, halved
- 3 cups fresh baby spinach
- 1/2 cup chicken broth or dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
- Make the Sauce: In the same skillet, add garlic and red pepper flakes, cook for about 30 seconds until fragrant. Add cherry tomatoes and cook for 3–4 minutes until they begin to soften. Pour in chicken broth or white wine and bring to a simmer. Add spinach and cook until wilted, about 1–2 minutes.
- Combine Everything: Return the shrimp to the skillet, add the cooked pasta, and toss everything together. Stir in Parmesan cheese and lemon juice. Add reserved pasta water if needed to loosen the sauce.
- Finish and Serve: Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve warm.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- Frozen shrimp can be used—just thaw and pat dry before cooking.
- For a dairy-free version, omit the Parmesan or use a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg
