Description
This Tomato Spinach Shrimp Pasta is a quick and flavorful 30-minute dish featuring succulent shrimp, fresh baby spinach, and sweet grape tomatoes tossed with al dente spaghetti. A light sauce made with garlic, chicken broth, and Italian seasoning ties everything together, making it a perfect weeknight dinner that’s both nutritious and delicious.
Ingredients
Scale
For the Pasta
- 8 ounces uncooked spaghetti
For the Shrimp and Sauce
- 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, halved
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the spaghetti until al dente according to package instructions. Drain the pasta and set it aside for later.
- Sauté Garlic: While the pasta is cooking, heat the olive oil and butter in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, ensuring the garlic doesn’t burn.
- Cook Tomatoes and Season: Add the halved grape tomatoes, chicken broth, and Italian seasoning to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices, creating a light sauce.
- Add Shrimp and Spinach: Incorporate the shrimp into the skillet along with the fresh baby spinach. Reduce the heat to medium and cook for another 5 minutes until the shrimp turn pink and are fully cooked and the spinach has wilted.
- Season and Combine: Season the mixture with salt and black pepper to taste. Toss the shrimp and vegetable mixture with the cooked spaghetti until well combined. If the sauce seems too thick, add some reserved hot pasta water to reach desired consistency.
- Serve: Serve the pasta immediately. Optionally, garnish with extra Parmesan cheese or fresh herbs for added flavor and presentation.
Notes
- Do not overcook the shrimp to avoid rubbery texture; cook just until they turn pink.
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- Use freshly minced garlic for best flavor.
- Grape tomatoes can be substituted with cherry tomatoes if unavailable.
- For a vegetarian version, omit shrimp and add more vegetables like mushrooms or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
