Description
This Tomato Spinach Shrimp Pasta is a delightful and flavorful dish that combines juicy shrimp, tender pasta, and vibrant spinach in a savory tomato sauce. With a hint of garlic and herbs, this easy-to-make recipe is perfect for a quick and satisfying meal.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or linguine)
Shrimp:
- 1 pound shrimp, peeled and deveined
Sauce:
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 ounces) diced tomatoes
- 4 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente; drain and set aside.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
- Prepare the Sauce: Add remaining olive oil to the skillet, then sauté garlic and red pepper flakes for 1 minute until fragrant. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 5 minutes to let flavors meld.
- Add Spinach and Shrimp: Add spinach and cook until wilted. Return shrimp to the skillet and toss to combine.
- Combine: Add cooked pasta and Parmesan cheese, tossing until well coated.
- Serve: Sprinkle with fresh basil before serving.
Notes
- For extra flavor, add a splash of white wine or lemon juice to the sauce.
- You can substitute kale or arugula for spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 420
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 180 mg
