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Shrimp Pasta with Tomatoes and Spinach Recipe

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4.4 from 27 reviews

  • Author: Ezabella
  • Total Time: 20 minutes
  • Yield: 6 servings

Description

This Shrimp Pasta with Tomatoes and Spinach is a quick and flavorful dish perfect for weeknight dinners. Featuring tender shrimp sautéed with garlic, bursting cherry tomatoes, and fresh spinach, tossed with linguine and finished with fresh parsley and lemon zest, it offers a perfect balance of savory and bright flavors in just 20 minutes.

Ingredients

Pasta

  • 8 ounces long pasta such as linguine, fettuccine, or spaghetti

Shrimp and Sauce

  • 1 pound uncooked large shrimp, thawed, peeled, and deveined (tails on or off)
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 5 garlic cloves, thinly sliced
  • 2 pints cherry or grape tomatoes
  • ½ teaspoon Italian seasoning or dried oregano
  • ¼ teaspoon crushed red pepper, plus more to taste
  • ¼ cup chicken broth
  • 2 cups fresh baby spinach
  • ⅓ cup chopped fresh parsley, plus more for serving
  • Lemon zest, for serving
  • Salt and pepper, to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 9 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and return it to the pot.
  2. Prepare the Shrimp and Sauce: While pasta cooks, pat shrimp dry with paper towels and season with ½ teaspoon salt. In a large 12-inch skillet, heat butter and olive oil over medium heat. Add sliced garlic and cook until lightly golden, about 1 to 2 minutes.
  3. Cook Tomatoes and Season: Add cherry tomatoes, Italian seasoning, crushed red pepper, and 1 teaspoon salt to the skillet. Cook, stirring occasionally, until most tomatoes burst and release their juices, about 6 to 8 minutes.
  4. Cook Shrimp: Stir in the shrimp and cook until they start to turn opaque, about 3 minutes.
  5. Add Spinach and Liquids: Add the fresh spinach, reserved pasta water, and chicken broth if needed to loosen the sauce. Cook just until the spinach wilts, a few seconds.
  6. Combine Pasta and Finish: Season with salt and pepper to taste. Toss the sauce mixture with the drained pasta, then add the chopped parsley and toss again to combine.
  7. Serve: Divide the pasta into bowls and top with lemon zest, additional fresh parsley, and extra crushed red pepper if desired. Serve immediately.

Notes

  • Reserve pasta water before draining to help loosen the sauce if it’s too thick.
  • Use fresh shrimp for best flavor, but frozen shrimp thawed thoroughly works well.
  • Adjust crushed red pepper according to your heat preference or omit for a milder dish.
  • Chicken broth can be substituted with vegetable broth for a different flavor or to make it pescatarian.
  • Lemon zest adds a bright fresh note — don’t skip it!
  • This dish is best served immediately for optimal texture and flavor.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://kitchenloving.com/shrimp-pasta-with-tomatoes-and-spinach-recipe/