Description
This tomato spinach shrimp pasta recipe is super easy to make and packed with flavor! It’s ready in 30 minutes for a light, elegant meal that tastes restaurant quality.
Ingredients
Scale
- 8 ounces uncooked spaghetti
- 1 pound uncooked (31-40/pound size) shrimp (thawed & peeled, can remove tails)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 10 ounces grape tomatoes (cut into halves)
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper (to taste)
Instructions
- Boil: Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Sauté: Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
- Simmer: Stir in the tomatoes, chicken broth, and Italian seasoning.
- Cook: Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
- Combine: Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they’re cooked through and the spinach has wilted.
- Toss: Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
Notes
To add heat, sprinkle in some red pepper flakes. Fresh basil can be added at the end for extra flavor. Store leftovers in the fridge for 2-3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal
- Sugar: 3 g
- Sodium: 1004 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 301 mg
Keywords: shrimp pasta, tomato spinach pasta, easy dinner, quick meal, healthy shrimp pasta