Tomato Spinach Shrimp Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb jumbo shrimp, cleaned and peeled
02 -
8 oz linguine or your favorite type of pasta
03 -
3 garlic cloves, finely chopped
04 -
2 tablespoons olive oil
05 -
4 handfuls of fresh spinach
06 -
2 cups cherry tomatoes, cut in half
07 -
1/4 teaspoon freshly cracked black pepper
08 -
1/4 teaspoon salt, or to taste
09 -
1/2 teaspoon chili flakes (optional for spice)
10 -
1/2 cup vegetable stock or chicken stock
11 -
Fresh basil for sprinkling on top (optional)
12 -
1/4 cup shredded Parmesan (optional topping)
# Instructions:
01 -
Fill a big pot with water, salt it generously, and bring it to a boil. Cook your pasta for about 8-10 minutes or as directed on the package. Scoop out about 1/2 cup of the starchy water before draining, then set the pasta aside.
02 -
In a wide pan, warm up a tablespoon of olive oil over medium heat. Sprinkle shrimp with salt and pepper, then add to the hot pan. Let them cook for 2-3 minutes per side until they turn pink and no longer look raw. Remove from the pan and keep them nearby.
03 -
Pour another tablespoon of olive oil into the same skillet. Toss in the minced garlic and stir it around for a minute. Add the sliced cherry tomatoes and cook them until they soften and get juicy, about 3-4 minutes.
04 -
Put the fresh spinach into the pan and stir gently until it shrinks down. Add the stock and use your utensil to scrape up anything stuck at the bottom of the pan. Let it simmer for a couple of minutes.
05 -
Toss your cooked pasta into the skillet, mixing well so it gets coated in the tomato-spinach sauce. If you need more moisture, pour in a little of the reserved pasta water.
06 -
Place the shrimp back into the pan and mix it with the pasta and sauce. Heat everything through for about a minute until combined.
07 -
Scoop the pasta into serving bowls. Sprinkle Parmesan and fresh basil on top if you'd like, and serve it up while it’s warm.