Description
A vibrant and healthy Italian-inspired main course featuring succulent shrimp, fresh spinach, and cherry tomatoes tossed with perfectly cooked pasta in a light garlic and Parmesan sauce. This Tomato Spinach Shrimp Pasta is quick to prepare, making it ideal for a nutritious weeknight dinner.
Ingredients
Scale
Pasta and Sauce
- 8 ounces pasta (such as linguine or penne)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups baby spinach
- 1/4 cup reserved pasta water
- 1/2 cup grated Parmesan cheese
- Juice of half a lemon
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Cook Pasta: Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of the pasta water before draining the pasta. Set the pasta and reserved water aside for the sauce.
- Sauté Garlic and Cook Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, season with salt, black pepper, and optional red pepper flakes. Cook shrimp for 2–3 minutes per side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Cook Tomatoes and Spinach: In the same skillet, add the halved cherry tomatoes. Cook for 2–3 minutes until they begin to soften. Stir in the baby spinach and cook for another 1–2 minutes until wilted.
- Combine Ingredients: Return the cooked shrimp to the skillet along with the cooked pasta. Pour in the reserved pasta water to loosen the sauce and toss everything together to combine well.
- Add Parmesan and Lemon: Stir in the grated Parmesan cheese and fresh lemon juice, mixing until the sauce becomes creamy and the pasta is well coated. Taste and adjust seasoning as needed.
- Serve: Serve the pasta warm, garnished with chopped parsley if desired for a fresh finishing touch.
Notes
- You can substitute arugula for spinach for a peppery bite or use sun-dried tomatoes instead of cherry tomatoes for a more intense flavor.
- Add a splash of white wine when cooking the tomatoes for added depth and complexity.
- For a richer sauce, stir in a spoonful of cream along with the Parmesan cheese.
