Description
A flavorful and easy-to-make Shrimp Tomato Spinach Pasta tossed in a rich garlic butter sauce, perfect for a quick and satisfying weeknight dinner. This Italian-inspired dish combines tender shrimp, juicy cherry tomatoes, fresh spinach, and pasta for a wholesome meal finished with a touch of lemon and Parmesan cheese.
Ingredients
Scale
For the Pasta and Shrimp
- 12 oz pasta (linguine, spaghetti, or fettuccine)
- 1 lb large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce and Vegetables
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes (halved)
- 3 cups fresh baby spinach
- juice of 1/2 lemon
- 1/4 cup grated Parmesan cheese (optional)
- fresh parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Cook Shrimp: In a large skillet over medium heat, warm olive oil and 1 tablespoon of butter. Add the shrimp in a single layer, season with salt and black pepper, and cook for 1–2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced garlic and red pepper flakes if using, cooking for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2–3 minutes until they start to soften.
- Wilt Spinach: Add the fresh baby spinach to the skillet and cook just until wilted, stirring occasionally.
- Toss Ingredients: Return the cooked pasta and shrimp to the skillet. Pour in the lemon juice and a splash of the reserved pasta water. Toss everything together to coat well in the garlic butter sauce.
- Finish and Serve: Stir in the grated Parmesan cheese if desired. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan if preferred.
Notes
- You can substitute arugula for spinach for a peppery flavor twist.
- Adding a splash of white wine while cooking the tomatoes adds extra depth to the sauce.
- For a dairy-free version, omit the butter and Parmesan cheese and use olive oil only.
- Reserve some pasta water to help create a silky sauce that clings to the pasta.
