Description
Tomato Spinach Shrimp Pasta is a light yet flavorful seafood pasta dish that combines succulent shrimp, tender spinach, and sweet tomatoes in a delicious, garlicky sauce. The shrimp are perfectly sautéed and then tossed with fresh spinach and juicy, diced tomatoes, which create a beautiful contrast in both flavor and color. The sauce is typically made with olive oil, garlic, and a touch of white wine or cream to add richness without being overly heavy. The pasta, whether linguine, spaghetti, or penne, absorbs the vibrant flavors of the sauce, making each bite bursting with freshness and depth. It’s a well-balanced dish that’s quick to prepare, making it a great option for weeknight dinners or a light yet satisfying meal for special occasions.
Ingredients
Scale
For the Pasta:
- 12 ounces pasta (spaghetti, fettuccine, penne, or your favorite variety): Pasta is the heart of this dish. You can use gluten-free pasta or whole wheat for a healthier twist.
- Salt (for pasta water): To season the pasta while cooking.
For the Shrimp:
- 1 lb large shrimp, peeled and deveined: Shrimp adds a sweet, briny flavor that pairs wonderfully with the vegetables and pasta.
- 1 tablespoon olive oil: For sautéing the shrimp and infusing the dish with flavor.
- 1 teaspoon paprika: A touch of paprika gives the shrimp a warm, smoky flavor.
- Salt and pepper: To season the shrimp and enhance its natural flavors.
For the Sauce:
- 2 tablespoons olive oil: For sautéing the garlic and creating the base of the sauce.
- 4 cloves garlic, minced: Garlic is the foundation of flavor in this dish, infusing the oil with an aromatic punch.
- 1 pint cherry tomatoes, halved: Cherry tomatoes burst with juiciness and sweetness, adding freshness to the dish.
- 4 cups fresh spinach, roughly chopped: Spinach wilts perfectly into the sauce, adding vibrant color and nutrients.
- ½ cup white wine (optional): White wine adds depth to the sauce and balances the sweetness of the tomatoes. You can substitute with vegetable broth if preferred.
- 1 cup chicken broth: Chicken broth helps create a savory sauce that coats the pasta and shrimp without being too heavy.
- 1 tablespoon lemon juice: Fresh lemon juice brightens the sauce and enhances the flavors of the shrimp and vegetables.
- 1 teaspoon dried oregano: Adds an herby, Mediterranean flair to the dish.
- Red pepper flakes (optional): For a bit of heat, feel free to add red pepper flakes to taste.
- Fresh parsley, chopped (for garnish): Parsley adds a fresh, green note to finish off the dish.
Instructions
First Step: COOK THE PASTA
- Boil the Pasta: Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Be sure to stir occasionally to prevent sticking.
- Reserve Pasta Water: Before draining, reserve about 1 cup of pasta water. This starchy water can be added to the sauce later to help thicken it and create a silky texture.
- Drain and Set Aside: Drain the pasta and set aside. You can toss it with a little olive oil to prevent sticking if you like, but keep it warm while you prepare the sauce.
Second Step: COOK THE SHRIMP
- Season the Shrimp: Pat the shrimp dry with paper towels and season both sides with salt, pepper, and paprika. This will give the shrimp a nice, seasoned crust when cooked.
- Sauté the Shrimp: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook for about 2 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they cook quickly. Once done, remove the shrimp from the skillet and set them aside.
Third Step: MAKE THE SAUCE
- Sauté the Garlic: In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. Stir constantly to avoid burning the garlic.
- Add the Tomatoes: Toss in the halved cherry tomatoes and cook for 5-6 minutes, allowing them to soften and release their juices. Stir occasionally to ensure they cook evenly.
- Deglaze the Pan with Wine: If using, add the white wine to the skillet, scraping up any flavorful bits from the bottom of the pan. Let the wine simmer and reduce for about 2 minutes.
- Add the Broth and Spinach: Pour in the chicken broth and bring to a simmer. Stir in the chopped spinach and let it wilt into the sauce, which should take about 2 minutes.
- Season the Sauce: Add the lemon juice, oregano, and red pepper flakes (if using). Stir to combine, and taste for seasoning. Adjust with more salt, pepper, or lemon juice as needed.
Fourth Step: COMBINE THE PASTA AND SHRIMP
- Add the Pasta: Once the spinach has wilted and the sauce is well-seasoned, add the cooked pasta to the skillet. Toss the pasta in the sauce, making sure it’s fully coated and heated through. If the sauce seems too thick, add a little reserved pasta water to thin it out to your desired consistency.
- Return the Shrimp: Add the cooked shrimp back to the skillet and gently toss everything together until the shrimp are well-distributed and warmed through.
Final Step: GARNISH AND SERVE
- Garnish with Parsley: Once the pasta and shrimp are mixed in with the sauce, sprinkle freshly chopped parsley over the top for a pop of color and freshness.
- Serve: Serve the Tomato Spinach Shrimp Pasta hot, with extra lemon wedges or grated Parmesan cheese on the side if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 380 kcal
- Fat: 15g
- Carbohydrates: 40g
- Protein: 30g