Shrimp and Spinach Pasta
A quick and flavorful pasta dish with succulent shrimp, fresh spinach, and juicy tomatoes, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 8 oz spaghetti
- ½ lb shrimp, peeled and deveined
- 3 cups baby spinach
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- 1
Cook the 8 oz spaghetti in salted boiling water until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add 2 minced garlic cloves and 1 cup halved cherry tomatoes; cook until tomatoes soften, about 3-4 minutes.
- 3
Add 1/2 lb shrimp to the skillet; cook until pink and opaque, about 2-3 minutes per side.
- 4
Add 3 cups baby spinach and the drained spaghetti to the skillet. Toss with a splash of reserved pasta water until spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.
- 5
Serve immediately, garnished with fresh herbs if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
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