Description
This Tomato Spinach Shrimp Pasta delivers comfort in every bite, bringing together the lightness of seafood with bold, earthy flavors of fresh garden vegetables. Perfect for quick weeknight meals or feeding a crowd.
Ingredients
1 pound Large Shrimp
12 ounces Linguine or Spaghetti
2 cups Cherry Tomatoes
3 cups Fresh Baby Spinach
4 cloves Garlic
3 tablespoons Olive Oil
2 tablespoons Unsalted Butter
1 tablespoon Lemon Juice
1/2 teaspoon Red Pepper Flakes
1/2 cup Parmesan Cheese
Salt and Black Pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions until al dente
- Heat the olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet and sear for about two minutes per side until they turn pink and opaque. Remove and set aside
- In the same skillet, add halved cherry tomatoes and a pinch of salt. Sauté for about four minutes until they start to burst. Stir in minced garlic and red pepper flakes, cooking for one minute
- Toss in fresh baby spinach and stir constantly until it just begins to wilt
- Drain pasta, reserving about half a cup of pasta water. Add cooked noodles to the skillet with vegetables, pour in reserved pasta water, add butter and lemon juice, and toss everything together
- Return shrimp to the pan, give it a final toss, then finish with grated Parmesan cheese and fresh cracked black pepper. Serve piping hot
Notes
Pat shrimp dry before seasoning for better searing.
Do not overcook shrimp to avoid rubbery texture.
Use reserved pasta water to help sauce adhere to noodles.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American