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Whip up a colorful, feel-good meal with shrimp, spinach, and tomatoes tossed into a pasta that screams Mediterranean vibes. It comes together fast, makes weeknights smoother, and feels special enough for hanging out with friends. Thirty minutes—done and dusted.
I threw this pasta together one sunny evening wanting something fancy but quick for last-minute dinner guests. Everyone raved about the flavors and color, so now it’s the meal I turn to when I want a no-stress crowd-pleaser that looks and tastes amazing.
Tasty Ingredients
- Parmesan cheese: Brings rich, salty flavor—go for freshly grated if you can
- Red pepper flakes: Adds a kick; toss in more or less to match your mood
- Olive oil: Starts up your sauce—extra virgin is where you want to be
- Garlic: Smells awesome and makes a solid base—fresh cloves beat jarred every time
- Cherry tomatoes: Give sweetness and a pop of color—look for ones that give a little when squeezed
- Fresh spinach: Tosses in greenery and nutrients—baby is fine, saves you from chopping
- Large shrimp: Gives tender bites of protein—wild-caught is best for taste
- Spaghetti: Slurps up the sauce—go for bronze-cut if possible for noodles that grab more sauce
Simple How-To
- Mix It All Together:
- Put spinach in the hot pan bit by bit and let it wilt, adding more as you go. Splash in some broth, simmer for a couple of minutes till it thickens just a touch. Drop in your cooked pasta and toss with tongs until every strand is coated—add a bit of that saved pasta water if needed to loosen things up. Gently fold back in the shrimp for the last heat-up, about one minute to get all the flavors hanging out together.
- Make the Sauce:
- Use the same skillet—sprinkle in more olive oil and add garlic, heating just until you catch the smell, about 30 seconds. Don’t let it go brown or it’ll taste bitter. Drop in the tomato halves, jack up the heat, and let them sit for a minute. Stir and let them soften so they break open, making a juicy sauce on their own.
- Cook the Shrimp:
- Heat olive oil in your skillet on medium so it’s hot but not smoking. Spread out the shrimp, season with salt and pepper. Sear for two minutes untouched. Flip each one and cook another minute or two just until they turn opaque and stay tender. Pull them off early so they don’t get rubbery—if they curl tight like Os, you’ve gone too long, just a loose C is perfect.
- Boil the Pasta:
- Fill a big pot with water and salt it like the ocean. Boil the pasta until it’s just done—check the box for timing, usually eight to ten minutes. Give it a stir now and then. Save half a cup of the pasta water before draining; this stuff helps make everything silky later. Drain but skip rinsing, you want that bit of starch left on.
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Pasta water is the silent MVP here. My Italian grandma swore by it—and she was right. If you forget to keep a little, you’ll end up with dry noodles and sad sauce. Save that starchy water and suddenly, everything comes together smooth and just like the pros do it.
Awesome Pairings
This colorful pasta goes awesome with a zippy white wine like Sauvignon Blanc or Pinot Grigio—that tangy bite matches the sweet tomatoes and balances out the oil. For a full meal, add a big handful of peppery arugula tossed with olive oil and a squeeze of lemon. The salad’s bite sets off those bright pasta flavors perfectly.
Handy Prep Options
It’s best straight out of the pan, but you can plan ahead for quicker dinners. Shrimp? Peel and clean it a day ahead and stash it covered in the fridge. You can slice tomatoes and chop garlic earlier, too. Want to make it all ahead? Cook everything and reheat with a tiny splash of broth the next day to get the sauce creamy again. Spinach might look darker, but the taste is still spot on.
Fun Ways to Switch It Up
This dish lets you play based on what’s in the pantry and how you’re feeling. Try chunks of chicken instead of shrimp, or keep it meatless by adding white beans for protein. Swap in kale or arugula for spinach—just cook those longer if you do. Want it richer? Pour in a bit of heavy cream near the end. If you’ve got fresh herbs on hand, like basil or thyme, sprinkle them in for something extra, especially in summer.
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Frequently Asked Questions
- → Is another pasta shape okay here?
Totally! Use whatever pasta you’ve got—fettuccine, linguine, gluten-free, or anything else you like.
- → Ran out of chicken broth. What’s next?
You can swap in veggie broth or just use salted water instead of chicken broth. Both work just fine.
- → How will I know when shrimp is ready?
Shrimp turn a nice pinkish color and go opaque after a couple minutes on each side. That’s the sign they’re cooked through.
- → Can I boost the heat a bit?
If you want it hotter, just sprinkle in some more red pepper flakes until you’re happy with the spice level.
- → How long do leftovers stay good?
Keep leftovers sealed up in the fridge for two days tops. Warm them gently so the shrimp don’t get rubbery.
- → Can I skip the dairy?
Absolutely! Just leave out the Parmesan, or try a dairy-free cheese if you’d like to keep things creamy.