When you want an easy and delicious meal that takes less than 30 minutes to cook, look no further than this amazing shrimp pasta. In this dish, pasta is tossed in olive oil with shrimp, tomatoes, and spinach, making it a light yet satisfying meal. This recipe is super easy. It requires no cutting or chopping, so you don’t even have to take out your knife or cutting board. All you need to do is boil the pasta, then put the ingredients together in a skillet and cook them. Simple meals like these are the best not only because they are easy to make, but also because you get to enjoy the natural flavors of wonderful, fresh ingredients.
Scroll down to see how you can make this Easy Shrimp Pasta with Tomatoes & Spinach.
Ingredients
- 1 lb Shrimp, jumbo, raw, peeled, deveined, tail-off
- 3 cloves Garlic
- 1/4 cup White wine, such as Pinot Grigio
- 1/4 cup Olive oil
- 3 cups Cherry tomatoes
- 4 cups Baby spinach
- 1 lb Pasta, linguini or linguini fini
- Salt & pepper to taste
Instructions
Begin by cooking the pasta. Boil water in a large pot and add the pasta. Cook the pasta al dente, following the package directions. The pasta will cook a little bit more in the pan, so be careful not to overcook it. Linguini or linguini fini would work best.
While the pasta is cooking, add olive oil and garlic cloves into a large skillet and cook over medium heat for 1 minute. Add shrimp and white wine to the skillet and sauté until the shrimps turn pink, after about 5 minutes. If the shrimp is frozen, cook 5 more minutes.
Then, add cherry tomatoes and baby spinach to the skillet. Cook for an additional 5 minutes until the spinach is slightly wilted.
Once the pasta is al dente, add it to the skillet and toss with the shrimp, spinach, and tomatoes. Season with salt and pepper to taste.
Easy, right? Now, enjoy!
If you like this Easy Shrimp Pasta with Tomatoes & Spinach, you might also like Easy Lemon Basil Shrimp Pasta or Zesty Parsley Lemon Chicken Pasta.
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Easy Shrimp Pasta with Tomatoes and Spinach
Ingredients
- 1 lb Shrimp jumbo, raw, peeled, deveined, tail-off
- 3 cloves Garlic
- ¼ cup White wine e.g., Pino Grigio
- ¼ cup Olive oil
- 3 cups Cherry tomatoes
- 4 cups Baby spinach
- 1 lb Pasta linguini or linguini fini
- Salt & pepper to taste
Instructions
- Boil water in a large pot and cook the pasta al dente, following the package directions.
- While the pasta is cooking, add olive oil and garlic cloves into a large skillet and cook over medium heat for 1 minute. Add shrimp and white wine to the skillet and sauté until the shrimp turns pink, after about 5 minutes. If the shrimp is frozen, cook 5 more minutes.
- Add cherry tomatoes and baby spinach to the skillet. Cook for 5 additional minutes until the spinach is slightly wilted.
- Add the al dente pasta to the skillet and toss it with the shrimp, spinach and tomatoes. Season with salt and pepper to taste.
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