Tomato Spinach Shrimp Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz spaghetti or preferred pasta
02 -
1 lb large shrimp, peeled and deveined
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
2 cups cherry tomatoes, halved
06 -
4 cups fresh spinach
07 -
1/2 teaspoon red pepper flakes (optional)
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
10 -
1/2 cup chicken broth or vegetable broth
11 -
1/4 cup grated Parmesan cheese (optional for serving)
12 -
Fresh basil leaves for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, usually about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
02 -
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, seasoning with salt and pepper. Cook for 2-3 minutes per side until the shrimp is pink and opaque. Remove from the pan and set aside.
03 -
In the same skillet, heat another tablespoon of olive oil and sauté minced garlic for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes until they soften and release their juices.
04 -
Add the spinach to the skillet, allowing it to wilt down. Pour in the chicken broth or vegetable broth and stir, scraping up any bits from the bottom of the pan. Simmer for 2 minutes.
05 -
Add the cooked pasta to the skillet, tossing everything together to coat the pasta in the sauce. If needed, add some reserved pasta water to help the sauce come together.
06 -
Return the cooked shrimp to the skillet, tossing everything together until well mixed and heated through.
07 -
Divide the pasta into bowls, topping with grated Parmesan and fresh basil leaves, if desired. Serve immediately while hot.