Description
A quick and flavorful pasta dish featuring juicy shrimp, sweet burst tomatoes, and fresh spinach in a light garlic butter sauce.
Ingredients
- 8 ounces spaghetti
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 pint grape tomatoes, halved
- 1/4 cup chicken broth
- 1 teaspoon Italian seasoning
- 3 cups fresh baby spinach, packed
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
- Heat oil and butter in a large skillet over medium heat. Add garlic and cook until fragrant, 30-45 seconds.
- Add tomatoes, broth, and Italian seasoning. Cook until tomatoes begin to burst, 4-5 minutes.
- Add shrimp in a single layer. Cook 2 minutes, flip, and cook 1-2 minutes more until pink and opaque.
- Stir in spinach and cook until just wilted, 30-60 seconds.
- Add drained pasta to skillet and toss to combine. Add reserved pasta water if needed.
- Season with salt, pepper, and red pepper flakes if using. Serve with freshly grated Parmesan.
Notes
Pat shrimp dry before cooking for better browning. Don’t overcook the shrimp or they’ll become tough. The pasta is best enjoyed immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes