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Shrimp pasta with spinach and tomatoes

Shrimp Pasta with Spinach and Tomatoes

This easy and healthy pasta recipe is a perfect weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 3
Course: Main Course
Cuisine: Italian
Calories: 292
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 cups halved grape or cherry tomatoes
  • 2 cloves garlic, minced
  • 1/2 tsp chili flakes
  • 300 g frozen, thawed shrimp, peeled and deveined
  • 2 cups baby spinach
  • 1/2 lb spaghetti
  • salt, to taste

Method
 

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, heat olive oil a large skillet oven medium heat.
  3. Add the tomatoes and season with salt. Cook for about 5 minutes until they start to soften and release water.
  4. Add the garlic and cook until fragrant, about 30 seconds. Add chili flakes
  5. Add the shrimp and mix into the tomatoes. Cook shrimp until they are no longer pink, being careful not to over cook them. They only takes 3-4 minutes to cook.
  6. Turn the heat off and mix in the baby spinach. Stir it into the sauce.
  7. When the pasta is cooked, reserve some of the cooking liquid before draining.
  8. Add the pasta to skillet with the sauce. Mix to combine. Add about 1/2 cup of pasta water and more as needed so the pasta does not dry out.
  9. Serve immediately.

Notes

Calories provided are an estimate only