Looking for a quick, delicious, and healthy dinner idea? Tomato Spinach Shrimp Pasta is here to save the day! Packed with vibrant veggies, juicy shrimp, and al dente pasta, this dish is perfect for weeknights or a cozy dinner party. Let's dive into why this recipe deserves a spot on your dinner table.
Why You’ll Love It
- Quick & Easy: Ready in just 30 minutes, making it a great choice for busy weeknights.
- Nutritious: Loaded with protein from shrimp, fiber from spinach, and vitamins from tomatoes.
- Customizable: Swap ingredients to suit your preferences or dietary needs.
- Crowd-Pleaser: It's vibrant colors and fresh flavors make it appealing to kids and adults alike.
What You’ll Need
Ingredients
- Shrimp: Fresh or frozen (peeled and deveined).
- Pasta: Spaghetti, fettuccine, or your favorite type.
- Spinach: Fresh baby spinach works best.
- Tomatoes: Cherry or grape tomatoes for a burst of sweetness.
- Garlic: Minced, for that aromatic punch.
- Olive Oil: A base for sautéing.
- Parmesan Cheese: Optional, but adds a rich, creamy finish.
- Seasonings: Salt, pepper, red pepper flakes, and Italian seasoning.
Pro Tip
- Season Shrimp Well: Toss your shrimp with salt, pepper, and red flakes before cooking. This locks in flavor.
- Save Pasta Water: Reserve 1 cup of pasta water before draining to create a creamy sauce.
- Don’t Overcook Spinach: Add spinach at the end to retain its vibrant green color and texture.
How to Make Spinach Tomato Shrimp Pasta
 |
- Cook Pasta: Boil pasta in salted water until al dente—reserve pasta water before draining.
- Sauté Shrimp: Heat olive oil in a large skillet, then sauté shrimp until pink and opaque. Remove and set aside.
- Prepare Sauce: In the same skillet, add garlic and tomatoes. Cook until tomatoes burst and release their juices.
- Add Spinach: Toss in spinach and cook until just wilted.
- Combine Everything: Return shrimp to the skillet, add pasta, and toss with pasta water. Adjust seasonings.
- Serve: Top with freshly grated Parmesan cheese and enjoy!
Tools for This Recipe
- Large Skillet: For sautéing shrimp and making the sauce.
- Pot: For boiling pasta.
- Tongs: Handy for tossing pasta with the sauce.
- Cheese Grater: For Parmesan.
Substitutions and Variations
- Pasta: Use gluten-free pasta or zucchini noodles for a low-carb option.
- Protein: Swap shrimp for chicken, scallops, or tofu.
- Veggies: Add mushrooms, bell peppers, or asparagus for extra nutrients.
- Dairy-Free: Skip Parmesan or use a plant-based alternative.
What to Serve with Tomato Shrimp Pasta
- Side Salad: A crisp green salad with balsamic vinaigrette.
- Garlic Bread: Perfect for soaking up the sauce.
- White Wine: A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of water or olive oil.
- Freeze: Avoid freezing as the texture of shrimp and spinach can change.
Tomato Spinach Shrimp Pasta
Ingredients
.webp) |
👉 Turkey recipe.>> 👉 High Calorie recipe.>> 👉 Low-Calorie recipe.>> |
Instructions
- Boil pasta in salted water until al dente—reserve pasta water before draining.
- Heat olive oil in a skillet. Sauté shrimp with salt and pepper until cooked. Remove and set aside.
- In the same skillet, cook garlic and tomatoes until tomatoes burst.
- Add spinach, cook briefly, then return shrimp to the skillet.
- Toss in pasta and reserved water until well combined. Adjust seasonings.
- Serve warm with Parmesan cheese.
Nutrition (per serving)
- Calories: 350
- Protein: 25g
- Carbs: 35g
- Fat: 12g
- Fiber: 4g
Enjoy your vibrant and delicious Tomato Spinach Shrimp Pasta! 🌟
📗 Current E-Books: The Encyclopedia of Power Foods.>>
👉 Turkey recipe.>> 👉 High Calorie recipe.>> 👉 Low-Calorie recipe.>>
Tags:
Dinner