Tomato Spinach Shrimp Pasta
A vibrant and flavorful pasta dish featuring shrimp, spinach, and cherry tomatoes in a creamy sauce.
Ingredients
Pasta Ingredients
- 8 oz pasta (linguine or spaghetti) Choose a long, tender variety that clings beautifully to the sauce.
Cooking Ingredients
- 1 tbsp olive oil Golden and aromatic, this will be used to sauté.
- 1 lb shrimp, peeled and deveined Succulent, sweet shrimp that will absorb all the sauce’s deliciousness.
- 2 cloves garlic, minced Aromatic and pungent, this will provide a savory foundation to the dish.
- 1 cup cherry tomatoes, halved Sweet and juicy, these vibrant gems will add bursts of freshness.
- 2 cups fresh spinach Bright green and nutrient-rich, perfectly wilted into the sauce.
- 1/2 cup heavy cream Creamy and rich, this will create a velvety sauce.
- 1/4 cup grated Parmesan cheese Nutty and salty, it enhances the flavor profile.
- 1 tsp dried oregano Earthy and fragrant, it adds a touch of Mediterranean flair.
- Salt and pepper to taste Essential for balancing and enhancing the flavors.
- Fresh basil, chopped, for garnish Aromatic and bright, it adds a touch of elegance to your presentation.
Instructions
Preparation
- Start by preparing your pasta according to the package instructions in a large pot of boiling salted water until al dente.
- Drain the pasta and set it aside.
Cooking
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add your shrimp and cook for 2-3 minutes on each side until they turn pink. Remove shrimp from skillet and set aside.
- In the same skillet, add minced garlic and sauté for about one minute until fragrant.
- Add halved cherry tomatoes and cook for 3-4 minutes until softened.
- Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
- Pour in the heavy cream, and allow it to simmer. Add grated Parmesan cheese, dried oregano, salt, and pepper.
- Add the cooked pasta and shrimp back into the skillet, tossing gently to coat.
Serving
- Garnish with freshly chopped basil before serving.
Notes
For a lighter version, substitute heavy cream with almond milk or a low-fat cream alternative. You can also swap out for whole grain or zucchini noodles, and add more vegetables like bell peppers or artichokes.