Description
This Tomato Spinach Shrimp Pasta is a quick and flavorful weeknight dinner featuring tender shrimp sautéed with garlic, juicy cherry tomatoes, and fresh spinach, all tossed with al dente spaghetti in a light broth. Garnished with fresh basil and Parmesan, it’s a vibrant, healthy meal that comes together in just 30 minutes.
Ingredients
Scale
Pasta
- 8 oz spaghetti (or preferred pasta)
Shrimp and Vegetables
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Liquids
- 1/2 cup chicken or vegetable broth
Garnish (Optional)
- Fresh basil leaves
- Grated Parmesan cheese
Instructions
- Cook the pasta: Boil salted water in a large pot, add pasta, and cook until al dente, usually about 8-10 minutes depending on the pasta type. Drain the pasta, reserving some pasta water for later use.
- Sauté shrimp: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute. Add the shrimp and cook until they turn pink and are cooked through, approximately 3-5 minutes.
- Add vegetables: Stir in halved cherry tomatoes and red pepper flakes if using. Cook until the tomatoes soften and release their juices, about 3 minutes. Add fresh spinach and stir until it just wilts.
- Combine everything: Pour in chicken or vegetable broth, then add the cooked pasta. Toss everything together to combine, adding reserved pasta water as needed to loosen the sauce. Season with salt and black pepper to taste.
- Serve: Plate the pasta hot and garnish with freshly grated Parmesan cheese and fresh basil leaves if desired. Enjoy immediately.
Notes
- Reserve some pasta water as it helps in loosening the sauce and binding it to the pasta.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- For a vegetarian option, substitute shrimp with sautéed mushrooms or tofu.
- Use gluten-free pasta if needed to make this dish gluten-free.
- Fresh spinach wilts quickly; add it last to retain its bright color and nutrients.
