Description
A quick and delicious meal that combines tender shrimp, juicy tomatoes, and fresh spinach with perfectly cooked spaghetti, all tossed in a light garlic butter sauce. Perfect for busy weeknights, this dish is easy to make and tastes like a restaurant-quality meal.
Ingredients
Scale
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp (31-40/pound size, thawed, peeled, and deveined (tails can be removed))
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic (minced)
- 10 ounces grape tomatoes (cut into halves)
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 2 cups packed fresh baby spinach
- Salt & pepper (to taste)
Instructions
- Cook the Spaghetti: Fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Toss in the spaghetti and cook it following the package directions until it’s perfectly al dente. Save ½ cup of the cooking water, then drain the pasta and set it aside.
- Prepare the Shrimp: As the pasta cooks, sprinkle the shrimp with salt and pepper. In a large skillet, warm the olive oil over medium-high heat. Add the shrimp and sauté for approximately 2 minutes on each side, until they are pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.
- Sauté the Garlic and Tomatoes: In the same skillet, incorporate the butter and let it gently melt down. Add the minced garlic and cook for about 30 seconds, until fragrant. Add the halved grape tomatoes and cook for 2-3 minutes, until they start to soften and release their juices.
- Make the Sauce: Pour in the chicken broth and add the Italian seasoning. Stir and let the mixture simmer for about 2 minutes to allow the flavors to meld.
- Add the Spinach: Add the fresh spinach to the skillet and cook for about 1-2 minutes, until the spinach wilts down.
- Combine the Ingredients: Add the sautéed shrimp back into the skillet and stir to ensure they are well coated in the sauce. Add the drained pasta to the skillet and gently toss everything together until the pasta is well-coated with the sauce. If the pasta seems dry, add a bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
- Serve: Season the pasta with additional salt and pepper if needed. Serve the pasta hot, garnished with grated Parmesan cheese or a sprinkle of red pepper flakes, if desired.
Notes
- Fresh Shrimp: Fresh shrimp yields the best flavor, but frozen shrimp that’s properly thawed works great too.
- Vegetable Options: Try adding bell peppers, mushrooms, or zucchini for extra veggies.
- Cheesy Upgrade: Top the finished dish with grated Parmesan or Pecorino Romano cheese.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: Italian-Inspired