Tomato Spinach Shrimp Pasta
A creamy and vibrant pasta dish featuring shrimp, tomatoes, and spinach in a garlic-infused sauce.
Ingredients
For the Pasta
- 8 oz linguine or spaghetti the perfect base for soaking up the creamy sauce
- 1 tbsp olive oil adds depth and richness
For the Sauce
- 1 lb shrimp, peeled and deveined tender morsels that elevate the dish
- 2 cloves garlic, minced provides a savory foundation
- 1 cup cherry tomatoes, halved bursting with sweetness and color
- 2 cups fresh spinach lends a fresh, earthy flavor
- 1/2 cup heavy cream adds richness to the sauce
- 1/4 cup grated Parmesan cheese enhances the flavors
- 1 tsp dried oregano offering a delightful herbal note
- Salt and pepper to taste essential for seasoning
- Fresh basil, chopped, for garnish adds a fragrant touch
Instructions
Preparation
- Boil a pot of salty water and cook the linguine or spaghetti according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Once shimmering, add shrimp and cook for 2-3 minutes on each side until pink. Remove and set aside.
Cooking
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Add halved cherry tomatoes and stir for 3-4 minutes until softened.
- Add fresh spinach and cook for 1-2 minutes until wilted.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, dried oregano, salt, and pepper.
- Return the cooked pasta and shrimp to the skillet, tossing to coat everything in the sauce.
- Garnish with chopped basil before serving.
Notes
For a lighter version, substitute with whole grain or zucchini noodles and consider using a lighter cream or almond milk instead of heavy cream.