Description
Tomato Spinach Shrimp Pasta is a vibrant and flavorful Italian-inspired dish that combines tender shrimp, fresh spinach, and juicy cherry tomatoes tossed with fettuccine in a light garlic and Parmesan sauce. Perfect for a quick and healthy weeknight dinner, this recipe is enhanced with optional cream for richness and a touch of red pepper flakes for gentle heat.
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine
Shrimp and Protein
- 1 pound large shrimp, peeled and deveined
Sauce and Vegetables
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 pint cherry tomatoes, halved
- 3 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for a creamier sauce)
- Salt and black pepper, to taste
Garnish
- Fresh basil or parsley (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
- Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the peeled and deveined shrimp with salt and black pepper. Cook the shrimp for 2 to 3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Cook Cherry Tomatoes: Add the halved cherry tomatoes to the skillet. Cook for 4 to 5 minutes until they soften and start to burst, releasing their juices.
- Wilt the Spinach: Stir in the baby spinach and cook until it wilts, about 1 minute.
- Combine Pasta and Sauce: Reduce the heat to low and add the cooked pasta, grated Parmesan cheese, and heavy cream if using. Toss to blend all ingredients, adding the reserved pasta water a little at a time to loosen the sauce to your preferred consistency.
- Finish with Shrimp: Return the cooked shrimp to the skillet and stir to combine. Cook for an additional 1 to 2 minutes to heat the shrimp through.
- Season and Serve: Taste the pasta and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with fresh basil or parsley if desired.
Notes
- For a dairy-free version, omit the Parmesan cheese and heavy cream; use extra reserved pasta water to keep the sauce moist.
- You can substitute arugula for spinach to add a peppery flavor.
- Use sun-dried tomatoes instead of fresh cherry tomatoes for a deeper, more concentrated tomato flavor.
- Add a splash of fresh lemon juice just before serving to brighten the dish.
