Description
This tomato spinach shrimp pasta is a quick and flavorful meal perfect for busy weeknights. Juicy shrimp, fresh tomatoes, and tender spinach are combined in a light garlic and olive oil sauce, tossed with pasta, and topped with Parmesan cheese. It’s a comforting, nutrient-packed dish that’s ready in just 30 minutes!
Ingredients
Units
Scale
- 8 oz pasta (linguine, spaghetti, or penne)
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
- Salt and pepper, to taste
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
- Cook the shrimp: While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté garlic and tomatoes: In the same skillet, add the remaining tablespoon of butter. Add the garlic and cook for about 1 minute until fragrant. Then add the cherry tomatoes and red pepper flakes (if using). Cook for 2-3 minutes until the tomatoes begin to soften.
- Add spinach and shrimp: Add the spinach to the skillet and cook until wilted, about 1-2 minutes. Return the cooked shrimp to the skillet and toss to combine.
- Combine with pasta: Add the drained pasta to the skillet. If the pasta looks dry, add a splash of the reserved pasta water to reach the desired consistency. Toss everything together, ensuring the pasta is well-coated in the sauce.
- Serve: Sprinkle with grated Parmesan cheese and garnish with fresh basil or parsley. Serve hot and enjoy!
Notes
- For extra flavor, add a splash of white wine or a squeeze of lemon juice to the skillet before adding the spinach.
- If you prefer a creamier sauce, add 1/4 cup of heavy cream along with the spinach.