Description
A quick and delicious pasta dish featuring shrimp, fresh spinach, and tomatoes, perfect for a weeknight dinner.
Ingredients
Scale
- 8 ounces spaghetti or linguine
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the diced tomatoes (with their juice) and Italian seasoning to the skillet. Stir and let it simmer for about 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Return the cooked shrimp to the skillet and mix well. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Toss the cooked pasta into the skillet with the shrimp and sauce. Season with salt and pepper to taste.
- Serve immediately, topped with grated Parmesan cheese and fresh basil if desired.
Notes
- For a spicy kick, add a pinch of red pepper flakes when sautéing the garlic.
- Substitute the shrimp with cooked chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg