Pasta with Shrimp Ww
Elevate your weeknight dinner game with this vibrant and flavorful Pasta with Shrimp recipe! Delicately sautéed shrimp, juicy cherry tomatoes, and fresh spinach come together in a light, lemony garlic sauce that perfectly coats tender strands of spaghetti or linguine. Infused with crushed red pepper flakes for a subtle hint of heat and finished with a sprinkle of Parmesan and fresh parsley, this dish is a perfect balance of simplicity and sophistication. Ready in just 35 minutes, it’s an ideal option for busy nights yet elegant enough for special occasions. Packed with fresh, wholesome ingredients, this recipe is sure to become a go-to favorite. Perfect for seafood lovers, this pasta dish is easy to prepare, delightfully refreshing, and utterly satisfying.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti or linguine)
- 1 lb Shrimp (peeled and deveined)
- 2 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1.5 cups Cherry tomatoes (halved)
- 3 cups Spinach (fresh)
- 1 Lemon (zested and juiced)
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (grated, optional)
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet, season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 1 minute, or until fragrant.
Add the cherry tomatoes, crushed red pepper flakes, and a pinch of salt to the skillet. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release some of their juices.
Stir in the spinach and cook for 1-2 minutes, until wilted.
Add the cooked shrimp back to the skillet along with the lemon zest, lemon juice, and reserved pasta water. Stir to combine, and let it simmer for 1-2 minutes.
Toss the drained pasta with the shrimp and vegetable mixture until well-coated with the sauce. Adjust seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with grated Parmesan cheese and fresh parsley, if desired. Enjoy!
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 5121 mg | 223% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.9 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1659 mg | 128% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2581 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
