Description
This Shrimp Tomato Spinach Pasta in Garlic Butter Sauce is a quick, flavorful dish with juicy shrimp, fresh spinach, and cherry tomatoes tossed in a rich garlic butter sauce. Perfect for a weeknight dinner!
Ingredients
Scale
- 12 oz fettuccine, linguine, or spaghetti
- 1 lb large shrimp, peeled and deveined (tails on or off)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
- Optional: squeeze of lemon juice
Instructions
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- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 10-12 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
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- Cook the Shrimp: In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
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- Make the Sauce: In the same skillet, add remaining 1 tbsp butter and 1 tbsp olive oil. Sauté minced garlic until fragrant, about 1 minute. Add cherry tomatoes and red pepper flakes (if using), cooking for 2-3 minutes until tomatoes soften.
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- Add Spinach: Stir in chopped spinach and cook until wilted, about 1-2 minutes.
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- Combine: Return shrimp to the skillet. Add cooked pasta and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
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- Finish and Serve: Remove from heat, sprinkle with Parmesan (if using), and garnish with parsley. Add a squeeze of lemon juice for brightness if desired. Serve immediately.
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Notes
- For a creamier sauce, stir in 1/4 cup heavy cream with the spinach.
- Use frozen shrimp if fresh isn’t available; thaw completely and pat dry before cooking.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg