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Tomato Spinach Shrimp Pasta

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Ingredients

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  • 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

  1. Boil a large pot of salted water and cook the spaghetti al dente according to package instructions. Drain and set aside.
  2. While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
  3. 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.
  4. Add the shrimp to the skillet, followed by the spinach. Reduce the heat to medium and cook for another 5 minutes until the shrimp are pink and cooked through and the spinach is wilted.
  5. 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.
  6. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Find it online: https://thecookingjournal.com/tomato-spinach-shrimp-pasta/

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