Looking for a quick and healthy dinner that’s bursting with flavor? This Tomato Spinach Shrimp Pasta is the perfect meal for busy weeknights. Loaded with succulent shrimp, fresh spinach, and juicy tomatoes, all tossed together in a light yet creamy garlic sauce, this dish offers a delightful combination of flavors. Plus, it’s a one-pot wonder, making cleanup a breeze. Ready in just 30 minutes, it’s the ideal option for a satisfying and nutritious meal that the whole family will love!
INGREDIENTS :
- 12 oz pasta (spaghetti, penne, or linguine)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice
- Red pepper flakes (optional, for added spice)
- Fresh basil, chopped (for garnish)
How to Make Tomato Spinach Shrimp Pasta
INSTRUCTIONS :
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, then drain, reserving about 1/2 cup of pasta water. Set aside.
- Cook the shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 teaspoon of salt and pepper, then add them to the skillet. Cook the shrimp for about 2-3 minutes per side until they are pink and cooked through. Remove the shrimp from the skillet and set aside.
- Sauté garlic and tomatoes: In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Add spinach and cream: Stir in the fresh spinach and cook until it wilts down, about 1-2 minutes. Then add the heavy cream and bring to a simmer. Let it cook for another 2-3 minutes until the sauce thickens slightly.
- Combine pasta and shrimp: Add the cooked pasta to the skillet, tossing it with the creamy tomato and spinach sauce. Add a splash of reserved pasta water if the sauce needs thinning. Stir in the cooked shrimp and toss everything together to combine.
- Finish and serve: Drizzle the lemon juice over the pasta, then sprinkle with Parmesan cheese. Garnish with red pepper flakes (if desired) and chopped fresh basil. Serve immediately and enjoy!
NOTES :
- Substitutions: You can swap the shrimp for chicken or tofu for a different protein. For a lighter version, use half-and-half instead of heavy cream.
- Make it spicy: Add more red pepper flakes or a dash of hot sauce to kick up the heat.
- Vegetarian option: Skip the shrimp and add extra vegetables such as mushrooms, zucchini, or bell peppers for a hearty vegetarian pasta.
- Serving suggestions: This pasta pairs wonderfully with a simple green salad or a side of roasted vegetables.
NUTRITION FACTS (Per Serving)
- Calories: 450
- Protein: 30g
- Carbs: 40g
- Fat: 20g
- Fiber: 3g
Conclusion :
This Tomato Spinach Shrimp Pasta is a delicious and healthy meal that’s perfect for any night of the week. With vibrant vegetables, tender shrimp, and a creamy, flavorful sauce, it’s an all-in-one dish that the entire family will love. Plus, it’s quick and easy to prepare in just 30 minutes. Give it a try tonight for a flavorful dinner that’s both satisfying and nutritious!