Description
This Tomato Spinach Shrimp Pasta is a quick and flavorful Italian-American dish featuring perfectly cooked shrimp, fresh spinach, and cherry tomatoes tossed with spaghetti in a zesty lemon garlic sauce. It’s a light yet satisfying meal ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 12 ounces spaghetti or linguine
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup chicken broth or dry white wine
- 2 tablespoons fresh lemon juice
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente. Reserve 0.5 cup of the pasta cooking water before draining the pasta. Set pasta aside.
- Cook Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Add shrimp to the skillet and cook for 1 to 2 minutes per side until they turn pink and opaque. Remove shrimp from skillet and set aside.
- Prepare Sauce Base: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Stir in minced garlic and red pepper flakes (if using), cooking for about 30 seconds until fragrant.
- Cook Vegetables: Add halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they soften slightly. Pour in the chicken broth or dry white wine and let the mixture simmer for 2 minutes to combine flavors.
- Add Spinach: Stir in the chopped spinach and cook until wilted, about 1 to 2 minutes.
- Combine Ingredients: Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together gently, adding a splash of reserved pasta water as needed to loosen the sauce to your desired consistency.
- Finish and Serve: Stir in fresh lemon juice, grated Parmesan cheese, and chopped parsley. Mix well and serve immediately while hot.
Notes
- For a creamier sauce, add 0.25 cup heavy cream to the sauce before combining with the pasta.
- This dish pairs wonderfully with garlic bread or a simple green salad for a complete meal.
- Feel free to substitute chicken broth with dry white wine or vegetable broth as preferred.
- Red pepper flakes are optional; omit or adjust for heat tolerance.
