Tomato Spinach Shrimp Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
225g spaghetti or linguine
→ Protein
02 -
450g shrimp, peeled and deveined
→ Produce
03 -
60g fresh spinach
04 -
300g cherry tomatoes, halved
05 -
4 cloves garlic, minced
06 -
60g onion, finely chopped
07 -
Fresh basil leaves, for garnish
→ Liquids
08 -
120ml vegetable or chicken broth
09 -
60ml heavy cream
10 -
30ml olive oil
→ Seasonings
11 -
1 tsp red pepper flakes (optional)
12 -
Salt and pepper to taste
13 -
Grated Parmesan cheese, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside, reserving 120ml of pasta water.
02 -
In a large skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 2 minutes until fragrant.
03 -
Increase the heat to medium-high, add the shrimp, and season with salt, pepper, and red pepper flakes if using. Cook for 3-4 minutes, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
04 -
In the same skillet, add the cherry tomatoes and broth. Cook for about 5 minutes until the tomatoes begin to soften. Stir in the fresh spinach and cook for an additional 2 minutes until wilted.
05 -
Return the shrimp to the skillet and pour in the heavy cream. Stir to combine and let it simmer for 2-3 minutes. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
06 -
Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce. Adjust seasoning with more salt and pepper if needed.
07 -
Plate the pasta and garnish with fresh basil leaves and grated Parmesan cheese.
# Notes:
01 -
For best results, slightly undercook the pasta as it will continue to cook when added to the sauce.
02 -
The reserved pasta water contains starch that helps the sauce cling to the pasta.