Description
This Tomato Spinach Shrimp Pasta is a vibrant and creamy dish combining tender shrimp, fresh spinach, and juicy cherry tomatoes tossed in a luscious Parmesan cream sauce. Ready in just 30 minutes, it’s perfect for a quick yet elegant weeknight dinner that satisfies your cravings with fresh flavors and a touch of heat from red pepper flakes.
Ingredients
Scale
Pasta
- 8 oz linguine or fettuccine pasta
Shrimp
- 1 lb large shrimp, peeled and deveined
Sauce and Vegetables
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3 cups fresh spinach
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for spice)
- Salt and black pepper, to taste
Garnish
- Fresh parsley, chopped
- Lemon wedges (optional, for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine or fettuccine according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, then set the pasta aside.
- Cook the Shrimp: While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.
- Sauté Garlic and Tomatoes: In the same skillet, add the remaining 1 tablespoon olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until they start to soften.
- Wilt the Spinach: Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted, stirring occasionally to combine well.
- Make the Sauce: Pour in the heavy cream and stir in grated Parmesan cheese, Italian seasoning, and red pepper flakes. Allow the sauce to simmer for 2-3 minutes until it thickens slightly. If it becomes too thick, add some reserved pasta water a little at a time to reach desired consistency.
- Combine Everything: Return the cooked shrimp and drained pasta to the skillet. Toss everything together carefully to coat the pasta evenly with the creamy sauce. Adjust salt and black pepper to taste.
- Serve: Garnish with freshly chopped parsley and a squeeze of lemon juice if desired. Serve hot with extra grated Parmesan on the side.
Notes
- Reserve some pasta water to help adjust the sauce consistency if it thickens too much.
- You can substitute half-and-half for a lighter sauce, but heavy cream provides a richer texture.
- Red pepper flakes are optional but add a nice subtle heat.
- Using fresh cherry tomatoes improves the flavor, but canned can be a good shortcut in a pinch.
- For added flavor, consider adding a splash of white wine when making the sauce.
