Easy Shrimp Pasta with Tomatoes and Spinach
Pasta tossed with shrimp, tomatoes, and spinach in olive oil
Servings: 4
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.