Ingredients
Pasta
- 8 ounces uncooked spaghetti
Shrimp & Vegetables
- 1 pound uncooked (31-40/pound size) shrimp, thawed, peeled, tails optional
- 10 ounces grape tomatoes, halved
- 2 cups packed fresh baby spinach
- 4 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
Seasonings
- 1/4 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Drain and set aside.
- Sauté Garlic: Heat olive oil and butter in a skillet over medium-high heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add Tomatoes and Broth: Stir in halved grape tomatoes, chicken broth, and Italian seasoning. Cook, stirring occasionally, until the tomatoes start to break down and soften, about 5 minutes.
- Cook Shrimp and Spinach: Add the shrimp and fresh spinach to the skillet. Reduce heat to medium and cook for about 5 minutes, stirring occasionally and turning the shrimp, until the shrimp are pink and opaque and the spinach has wilted.
- Season Sauce: Season the mixture with salt and pepper to taste. If needed, add some reserved hot pasta water to loosen the sauce to desired consistency.
- Toss Pasta and Serve: Toss the cooked spaghetti with the shrimp and spinach sauce until well combined. Serve immediately.
Notes
- You can remove shrimp tails before cooking for easier eating or leave them on for presentation.
- Use fresh spinach for best flavor and texture; baby spinach wilts quickly.
- If you prefer a bit of heat, add a pinch of red pepper flakes when sautéing garlic.
- Reserve some pasta water before draining to adjust sauce consistency as needed.
- To make this dish gluten-free, substitute spaghetti with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian