Description
A vibrant and flavorful dish combining juicy shrimp, fresh spinach, and grape tomatoes, perfect for weeknights or gatherings.
Ingredients
- 8 ounces uncooked spaghetti
- 1 pound uncooked shrimp (31-40/pound size), thawed, peeled, and tails removed if desired
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 10 ounces grape tomatoes, halved
- ¼ cup chicken broth
- ¼ teaspoon Italian seasoning
- 2 cups (packed) fresh baby spinach
- Salt and pepper, to taste
Instructions
- Boil a large pot of salted water and cook the spaghetti al dente according to package instructions. Drain and set aside.
- While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in the halved grape tomatoes, chicken broth, and Italian seasoning. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Add the shrimp to the skillet, followed by the spinach. Reduce heat to medium and cook for another 5 minutes until shrimp are pink and cooked through and spinach is wilted.
- Season with salt and pepper to taste. Toss the mixture with the cooked spaghetti until well combined. Add reserved hot pasta water if more sauce is needed.
- Serve immediately, garnished with extra Parmesan or fresh herbs if desired.
Notes
For extra spice, add a pinch of red pepper flakes along with the garlic. Fresh herbs like basil can also enhance the flavor.
