Description
This Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is a quick and flavorful dish combining succulent shrimp, fresh spinach, and sweet cherry tomatoes in a rich garlic butter sauce. Perfect for a weeknight dinner, it offers a perfect balance of protein and veggies tossed with tender pasta, finished with a sprinkle of Parmesan and fresh parsley.
Ingredients
Scale
Pasta
- 12 oz fettuccine, linguine, or spaghetti
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Finishing
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: squeeze of lemon juice
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, approximately 10-12 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Cook the Shrimp: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the shrimp with salt and black pepper, then add them to the skillet. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.
- Make the Sauce: In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the halved cherry tomatoes and red pepper flakes, if using, and cook for 2-3 minutes until the tomatoes soften.
- Add Spinach: Add the roughly chopped spinach to the skillet and cook for 1-2 minutes, stirring occasionally, until the spinach is wilted.
- Combine: Return the cooked shrimp to the skillet with the vegetables. Add the cooked pasta as well, and toss everything together to evenly coat the pasta with the garlic butter sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Finish and Serve: Remove the skillet from heat. Sprinkle grated Parmesan cheese over the pasta if using and garnish with fresh chopped parsley. Add a squeeze of lemon juice for brightness if desired. Serve the pasta immediately while warm.
Notes
- You can use any long pasta like fettuccine, linguine, or spaghetti.
- Adjust red pepper flakes according to your preferred level of spiciness or omit for no heat.
- Keep the pasta water reserved to help loosen the sauce if it becomes too thick when tossing.
- For a dairy-free option, omit the butter and Parmesan cheese and use olive oil only.
- Make sure to not overcook the shrimp to keep them tender and juicy.
