Tomato Spinach Shrimp Pasta
This tomato spinach shrimp pasta recipe is super easy to make and packed with flavor! It's ready in 30 minutes for a light, elegant meal that tastes restaurant quality.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Keyword: tomato spinach shrimp pasta
Servings: 4
- 8 ounces uncooked spaghetti
- 1 pound uncooked (31-40/pound size) shrimp thawed & peeled, can remove tails
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 10 ounces grape tomatoes cut into halves
- 1/4 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, add the oil and butter to a skillet over medium-high heat. Add the garlic once the pan is hot, and cook it for about 30 seconds.
Stir in the tomatoes, chicken broth, and Italian seasoning.
Cook the tomatoes, stirring occasionally, until they start to lose their shape (about 5 minutes).
Add the shrimp to the pan, followed by the spinach. Reduce the heat to medium. Let it cook for about 5 minutes, stirring it/turning the shrimp until they're cooked through and the spinach has wilted.
Season with salt & pepper as needed. Toss with the drained spaghetti. If you want a little more liquid in the sauce, add a bit of the hot pasta water.
Calories: 427kcal | Carbohydrates: 47g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1004mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2172IU | Vitamin C: 21mg | Calcium: 208mg | Iron: 4mg