Description
A bright and speedy pasta dish with shrimp, cherry tomatoes, and fresh spinach, perfect for weeknight dinners.
Ingredients
- 8 oz spaghetti (or your favorite pasta)
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 4 cups fresh spinach
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup grated Parmesan cheese (optional for serving)
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente according to package directions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add shrimp in a single layer and cook until pink and opaque, about 2–3 minutes per side. Remove shrimp to a plate.
- Add halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using) to the skillet. Cook for 1–2 minutes until tomatoes begin to soften.
- Pour in the chicken or vegetable broth and let it simmer for 3–4 minutes to concentrate flavor.
- Add the spinach and cooked pasta to the skillet. Return the shrimp, tossing everything together. Add reserved pasta water until the sauce reaches a silky consistency.
- Serve hot and garnish with grated Parmesan and fresh basil if desired.
Notes
Use gluten-free pasta or zucchini noodles for dietary needs. For richer sauce, add a splash of cream; for lighter, use all vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian