Description
A delightful and quick tomato spinach shrimp pasta recipe that is bursting with flavors. Perfect for a weeknight dinner or a special occasion.
Ingredients
Units
Scale
Spaghetti:
- 8 ounces uncooked spaghetti
Shrimp Mixture:
- 1 pound uncooked shrimp (31-40/pound size), thawed & peeled
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, cut into halves
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups fresh baby spinach, packed
- Salt & pepper to taste
Instructions
- Boil Pasta: Boil salted water and cook spaghetti al dente.
- Sauté Aromatics: In a skillet, heat oil and butter, then sauté garlic.
- Add Tomatoes: Stir in tomatoes, broth, and seasoning; cook until softened.
- Cook Shrimp & Spinach: Add shrimp and spinach, cook until shrimp is done and spinach is wilted.
- Combine: Season with salt & pepper, toss with drained spaghetti. Add pasta water if desired.
Notes
- You can adjust the seasoning and add red pepper flakes for a spicy kick.
- Feel free to add grated Parmesan cheese on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 190mg
