Description
A delightful and easy-to-make pasta dish that combines the flavors of juicy shrimp, sweet cherry tomatoes, and fresh spinach, all tossed in a creamy Parmesan sauce.
Ingredients
Scale
Pasta:
- 8 ounces linguine or spaghetti
- 1 tablespoon olive oil
Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
Other:
- 2 cups cherry tomatoes (halved)
- 3 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the pasta: In salted water, cook pasta until al dente. Reserve 1/4 cup pasta water, drain, and set aside.
- Cook the shrimp: Sauté shrimp in olive oil until pink and opaque. Set aside.
- Prepare the sauce: Sauté garlic and red pepper flakes, add tomatoes, then spinach until wilted. Add back shrimp, cooked pasta, Parmesan, and pasta water. Toss to combine.
- Season and serve: Season with salt and pepper, garnish with basil or parsley, and serve hot.
Notes
- For extra richness, stir in a splash of heavy cream or a tablespoon of butter at the end.
- You can substitute arugula for spinach or use sun-dried tomatoes for a deeper flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 210mg
