Description
A quick and flavorful Tomato Spinach Shrimp Pasta recipe that combines succulent shrimp, fresh spinach, and juicy cherry tomatoes with perfectly cooked pasta for a nutritious and satisfying meal ready in just 25 minutes.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
Vegetables
- 2 cups cherry tomatoes, halved
- 2 cups spinach, chopped
- 3 cloves garlic, minced
Pantry
- 1 tablespoon olive oil
- 12 oz pasta (spaghetti or penne)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Cook pasta: Cook the pasta according to package instructions until al dente. Drain it well and set aside to be added later.
- Cook shrimp: Heat olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp, cooking for 2 to 3 minutes on each side, or until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Add veggies: Stir in halved cherry tomatoes and chopped spinach to the skillet. Cook for 3 to 4 minutes until the spinach wilts and the tomatoes soften slightly.
- Combine pasta: Add the cooked pasta to the skillet with the vegetables and toss everything thoroughly to combine all the flavors.
- Season: Season the mixture with salt, pepper, and red pepper flakes if using. Stir well to coat all ingredients evenly.
- Serve: Serve the pasta hot for a delicious and healthy meal.
Notes
- You can use any pasta shape you prefer, though spaghetti or penne work best for this recipe.
- If you like a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- To make it gluten-free, substitute regular pasta with gluten-free pasta.
- Fresh shrimp is preferred for best flavor, but frozen shrimp can be used if thawed properly.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days.
