Description
Delicious shrimp tomato spinach pasta cooked in a rich garlic butter sauce. This easy and flavorful dish combines tender shrimp, fresh spinach, juicy cherry tomatoes, and al dente pasta tossed in a savory garlic butter sauce, perfect for a quick weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz fettuccine, linguine, or spaghetti
Shrimp
- 1 lb large shrimp, peeled and deveined (tails on or off)
Sauce
- 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 package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the Shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2 to 3 minutes per side until the shrimp 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 butter and 1 tablespoon olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the halved cherry tomatoes and red pepper flakes if using, cooking for 2 to 3 minutes until the tomatoes soften.
- Add Spinach: Stir in the chopped fresh spinach and cook for 1 to 2 minutes until the spinach wilts.
- Combine: Return the cooked shrimp to the skillet, then add the cooked pasta. Toss everything together to coat the pasta and shrimp evenly in the garlic butter sauce. If the sauce seems dry, 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 dish if using, garnish with chopped fresh parsley, and add an optional squeeze of lemon juice for brightness. Serve immediately while warm.
Notes
- You can use any long pasta such as fettuccine, linguine, or spaghetti for this recipe.
- Peel and devein shrimp can be cooked with tails on or off depending on preference.
- Adjust red pepper flakes to control the heat level or omit for a mild flavor.
- Reserve pasta water to help loosen the sauce for better coating and texture.
- Parmesan cheese is optional but adds a nice savory finish.
- Garnish with fresh parsley and lemon juice for added freshness.
- Make sure not to overcook the shrimp to keep them tender and juicy.
