Calling all shrimp lovers! Are you in the mood for something delicious? Then you have to try this easy, yet satisfying, recipe when looking for something light and fresh to put together.
Tomato and Spinach Shrimp Pasta, serves 4
8 ounces of pasta (like angel hair, spaghetti, or farfalle, etc.)
2-3 tablespoons of extra virgin olive oil
Half a tablespoon of salt
Dash of red pepper or chili flakes
3 cloves of garlic, chopped
Splash of lemon juice
6 ounces of frozen or cooked spinach
8-12 ounces of fresh, deveined shrimp
6 tablespoons of dried basil flakes
5 tomatoes, cut in half
Grated parmesan to top
In a bowl, combine the olive oil, garlic, red pepper or chili flakes, salt, a little lemon juice and shrimp. Mix these together and let marinate for 30 minutes. Cook pasta according to directions on packaging and set aside. Drizzle olive oil in a large pan and warm. Add the shrimp mixture and adjust heat to medium-low setting. Cook until the shrimp is pink (2-3 minutes per side). Be careful to not overcook the shrimp. Remove shrimp and set aside. Put the tomatoes, basil, spinach and a little more garlic in the pan and warm for about 3 minutes. Make sure the spinach is cooked and the tomatoes release some of their natural juices. Add the pasta to the mixture to warm it back up and then add the shrimp to rewarm. Add a drizzle of olive oil and a sprinkle of salt. Serve warm and top with freshly grated parmesan cheese.
Now it’s time to enjoy!
Note: You can adjust the garlic, salt, and olive oil to your liking. A loft of the ingredient sizes above can be modified to suit your taste.