Description
A quick and flavorful dish combining shrimp, cherry tomatoes, and spinach with pasta.
Ingredients
Scale
- 8 oz spaghetti or your preferred pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 cup grated Parmesan cheese (optional for serving)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the shrimp until pink and opaque, about 2-3 minutes per side.
- Remove the shrimp and set aside. In the same skillet, add another tablespoon of olive oil and sauté the minced garlic until fragrant.
- Add the halved cherry tomatoes and cook until they soften, about 3-4 minutes.
- Pour in the chicken or vegetable broth and let it simmer for a couple of minutes.
- Add the fresh spinach and cooked pasta, mixing everything together. If the sauce is too dry, add a splash of reserved pasta water.
- Return the shrimp to the skillet and toss everything until well combined and heated through.
- Serve with grated Parmesan cheese and fresh basil if desired.
Notes
- Use fresh ingredients for the best flavor.
- Timing is key to avoid overcooking shrimp and pasta.
- Customize seasoning to your taste.
- This dish can be made ahead and reheated.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 200mg