Description
This Tomato Spinach Shrimp Pasta is a quick and flavorful Italian-American dish combining tender shrimp, fresh spinach, and bursting cherry tomatoes tossed with fettuccine in a light garlic and Parmesan sauce. Perfect for a satisfying weeknight dinner, it’s easy to prepare and packed with nutrients.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces fettuccine or spaghetti
- 2 cups cherry tomatoes, halved
- 3 cups fresh spinach
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
Shrimp and Seasonings
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Chopped fresh basil or parsley for garnish
Other
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
Instructions
- Cook the Pasta: Boil salted water and cook the fettuccine or spaghetti according to package directions until al dente. Drain, reserving 1/4 cup of the pasta water for later use.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook them for 2 to 3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics and Tomatoes: In the same skillet, add minced garlic and red pepper flakes (if using), sautéing for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 4 to 5 minutes until they soften and start to burst.
- Cook Spinach: Add fresh spinach to the skillet and cook until wilted, about 1 minute.
- Toss Everything Together: Return the cooked shrimp to the skillet, add the drained pasta and reserved pasta water. Toss all ingredients together until well combined and heated through.
- Finish with Cheese and Garnish: Remove from heat and stir in grated Parmesan cheese. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh basil or parsley before serving.
Notes
- Use whole wheat or gluten-free pasta if preferred for dietary needs.
- For a creamier version, stir in 1/4 cup of heavy cream or a spoonful of cream cheese before adding the Parmesan.
- Frozen shrimp can be used; just thaw thoroughly and pat dry before cooking.
