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To make Tomato Spinach Shrimp Pasta, you will need the following ingredients: - 8 oz spaghetti or linguine - 1 lb shrimp, peeled and deveined - 2 cups fresh spinach - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1/4 cup olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons lemon juice - 1/4 cup fresh basil, chopped (for garnish) - Grated Parmesan cheese (optional) You can easily swap some ingredients for others. If you don’t have shrimp, try chicken or tofu. For a gluten-free option, use gluten-free pasta. If you can't find cherry tomatoes, use diced regular tomatoes. You can also use frozen spinach instead of fresh. When picking your ingredients, look for bright, firm tomatoes. Choose shrimp that smell fresh and have a slight ocean scent. For spinach, select leaves that are vibrant green without any wilting. Garlic should be firm and free of sprouting. Fresh basil leaves should smell strong and sweet. These tips will ensure your dish is fresh and tasty! Start by boiling a large pot of salted water. I like to use a big pot to give the pasta room to move. Once it boils, add 8 oz of spaghetti or linguine. Cook it until it is al dente; follow the package instructions. After cooking, remember to reserve 1 cup of pasta water. It helps with the sauce later. Drain the pasta and set it aside. Next, gather your fresh ingredients. You need 2 cups of fresh spinach and 2 cups of cherry tomatoes, which you should halve. Mince 4 cloves of garlic. This adds a lovely aroma to the dish. In a large skillet, heat 1/4 cup of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute. You want it fragrant but not burnt. Then, add 1 lb of shrimp, which should be peeled and deveined. Season the shrimp with salt, pepper, and 1 teaspoon of red pepper flakes. Cook the shrimp for about 2-3 minutes on each side. They will turn pink and opaque when done. Remove the shrimp from the skillet and set them aside. In the same skillet, add your halved cherry tomatoes. Sauté for about 5 minutes until they soften and release their juices. This step builds a great base for the sauce. Now, stir in the fresh spinach and cook it until wilted, which takes about 2 minutes. It will shrink down quickly, so keep an eye on it. Return the shrimp to the skillet, then add the cooked pasta and the reserved pasta water. Drizzle with 2 tablespoons of lemon juice for a zesty kick. Toss everything together until it is well combined and heated through. Taste your pasta and adjust the seasoning as needed. You might want more salt, pepper, or lemon juice. When it's ready, serve the pasta hot. Garnish with 1/4 cup of fresh basil, chopped, for a fresh touch. If you like, add a sprinkle of grated Parmesan cheese on top. Enjoy your delicious Tomato Spinach Shrimp Pasta! To cook pasta just right, I recommend using a large pot. Fill it with salted water. Bring the water to a rolling boil. Add your spaghetti or linguine and stir. Follow the package instructions for timing. Aim for al dente, which means it should have a slight bite. Remember to save one cup of pasta water before draining. This water helps to create a nice sauce later. To boost the flavors in your dish, use fresh garlic and herbs. I love adding minced garlic to olive oil for a fragrant base. Sauté it for just a minute before adding shrimp. For a pop of color, halved cherry tomatoes are great. They become juicy and sweet when cooked. Fresh spinach adds a vibrant green and healthy touch. Don’t forget the lemon juice! A splash gives a bright, fresh flavor. Adjust red pepper flakes to your taste for heat. One common mistake is overcooking the pasta. Always check it a minute early. Another mistake is not seasoning the shrimp. Use salt, pepper, and red pepper flakes for flavor. Avoid adding all the pasta water at once. Start with a little, then add more as needed. Lastly, don’t skip the garnish! Fresh basil or Parmesan cheese makes your dish look and taste better. {{image_2}} You can make this dish your own by adding other vegetables. Zucchini, bell peppers, and asparagus work well. Just chop them into bite-sized pieces. Sauté them with garlic before adding the shrimp. They will add color and nutrition to your meal. This helps use up what you have in your fridge, too. If shrimp isn't your favorite, try chicken or scallops. Chicken breast works nicely when cut into small pieces. Cook it in the same pan as the shrimp. Scallops are another tasty option. Just be careful not to overcook them. Each protein adds a different flavor and texture. You can even use plant-based options like tofu for a vegetarian twist. For a gluten-free meal, swap spaghetti with gluten-free pasta. There are many options available that taste great. To make it vegan, skip the shrimp and Parmesan cheese. Use mushrooms for a meaty texture and nutritional yeast for a cheesy flavor. This way, everyone can enjoy this dish, no matter their diet. You can store leftover Tomato Spinach Shrimp Pasta in an airtight container. Place it in the fridge. It stays fresh for up to three days. Make sure to let it cool before sealing. This helps keep the pasta from getting mushy. To reheat, use a skillet for best results. Add a splash of water or olive oil to the pan. Heat on medium until warm. Stir often to prevent sticking. You can also use the microwave. Heat in short bursts, about 30 seconds each time. Stir in between to ensure even heating. If you want to freeze it, do so right after it cools. Use a freezer-safe container or bag. Remove as much air as you can. This helps prevent freezer burn. The pasta can last for up to two months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for best taste. To make your dish creamier, add heavy cream or cream cheese. Both options add richness. You can stir in about 1/2 cup of heavy cream after adding the shrimp back to the skillet. If you choose cream cheese, soften it first. This method creates a smooth texture that clings to the pasta. For a lighter touch, you can use Greek yogurt. Just mix it in before serving. It adds creaminess without too many calories. Yes, you can use frozen shrimp. Just make sure to thaw it first. You can place it in cold water for about 15 minutes. Once thawed, remove the shells and devein them if needed. Frozen shrimp cooks just as well as fresh. It might take a minute longer to cook. Just watch for that pink color to know when it's done. A crisp white wine pairs nicely. Look for Sauvignon Blanc or Pinot Grigio. These wines balance the shrimp and tomatoes well. If you prefer red, a light Pinot Noir can work too. Serve the wine chilled for the best taste. Enjoying wine with your meal enhances the flavors even more. Here's the full recipe to make this delicious dish: - 8 oz spaghetti or linguine - 1 lb shrimp, peeled and deveined - 2 cups fresh spinach - 2 cups cherry tomatoes, halved - 4 cloves garlic, minced - 1/4 cup olive oil - 1 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 tablespoons lemon juice - 1/4 cup fresh basil, chopped (for garnish) - Grated Parmesan cheese (optional) In this blog post, we explored how to make Tomato Spinach Shrimp Pasta. We discussed the key ingredients, cooking steps, and some useful tips. Remember to choose fresh ingredients and avoid common mistakes. We covered variations like adding other vegetables or trying different proteins. Storage tips help keep leftover pasta tasty. With this knowledge, you can enjoy a delicious meal that suits your taste. Now, go ahead and create your own version of this flavorful dish!

Tomato Spinach Shrimp Pasta

Savor the taste of this delicious Tomato Spinach Shrimp Pasta that's quick and easy to make! Perfect for a weeknight dinner, this recipe combines succulent shrimp, fresh spinach, and juicy cherry tomatoes for a burst of flavor. In just 25 minutes, you can whip up a satisfying meal that the whole family will love. Ready to impress? Click through to explore the full recipe and elevate your dinner game today!
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Ingredients
  

8 oz spaghetti or linguine

1 lb shrimp, peeled and deveined

2 cups fresh spinach

2 cups cherry tomatoes, halved

4 cloves garlic, minced

1/4 cup olive oil

1 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 tablespoons lemon juice

1/4 cup fresh basil, chopped (for garnish)

Grated Parmesan cheese (optional)

Instructions
 

Begin by boiling a large pot of salted water. Add the spaghetti or linguine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.

    In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

      Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside.

        In the same skillet, add the halved cherry tomatoes. Sauté for about 5 minutes until they begin to soften and release their juices.

          Stir in the fresh spinach and cook until wilted, about 2 minutes.

            Return the shrimp to the skillet, and add the cooked pasta along with the reserved pasta water as needed to create a sauce. Drizzle with lemon juice. Toss everything together until well combined and heated through.

              Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.

                Serve the pasta hot, garnished with fresh basil and a sprinkle of grated Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4