Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
- Stir in cherry tomatoes and fresh spinach, cooking until the spinach wilts and the tomatoes soften, about 2-3 minutes.
- Combine the cooked pasta with the shrimp and vegetable mixture, tossing to coat everything evenly.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
- For a gluten-free version, use gluten-free pasta.
- Add a squeeze of lemon juice for extra brightness.
- Feel free to substitute or add other vegetables like zucchini or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg