Tomato Spinach Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta and Protein
01 -
8 ounces uncooked spaghetti
02 -
1 pound uncooked (31-40/pound size) shrimp, thawed & peeled, can remove tails
→ Sauce and Vegetables
03 -
1 tablespoon olive oil
04 -
2 tablespoons butter
05 -
4 cloves garlic, minced
06 -
10 ounces grape tomatoes, cut into halves
07 -
1/4 cup chicken broth
08 -
1/4 teaspoon Italian seasoning
09 -
2 cups (packed) fresh baby spinach
10 -
Salt & pepper to taste
# Instructions:
01 -
Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
02 -
Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
03 -
Stir in the tomatoes, chicken broth, and Italian seasoning. Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
04 -
Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they're cooked through and the spinach has wilted.
05 -
Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
# Notes:
01 -
For the best flavor, use fresh shrimp rather than pre-cooked shrimp.
02 -
Save some pasta water before draining to help adjust the consistency of your sauce if needed.
03 -
You can add a pinch of red pepper flakes for a spicy kick.
04 -
For a richer sauce, add a splash of heavy cream or a sprinkle of grated Parmesan cheese before serving.