Shrimp Pasta with Spinach and Tomatoes
This easy and healthy pasta recipe is a perfect weeknight dinner.
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
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, heat olive oil a large skillet oven medium heat.
- Add the tomatoes and season with salt. Cook for about 5 minutes until they start to soften and release water.
- Add the garlic and cook until fragrant, about 30 seconds. Add chili flakes
- 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.
- Turn the heat off and mix in the baby spinach. Stir it into the sauce.
- When the pasta is cooked, reserve some of the cooking liquid before draining.
- 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.
- Serve immediately.
Notes
Calories provided are an estimate only